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Monday, January 22, 2018

Enchilada Chicken

I adapted this chicken recipe from Skinnytaste Click here to see her recipe.

I also made some Mexican Rice to go along with it! 2 pts for 4 servings. 

This was not a spicy dish but you could easily rectify that by adding a finely diced jalapeno to the rice or the chicken. 


  • 2 chicken breasts, sliced in half lengthwise
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 Hatch's Green Enchilada sauce
  • 4 oz can green chilies
  • 1/2 cup reduced fat Mexican Style Cheese


  1. Preheat oven to 375. 
  2. Place sliced chicken under saran wrap and using a mallet, gently pound out the chicken until they are uniform in size. 
  3. In a bowl, combine cumin, oregano, garlic powder, chili powder, salt and pepper. Sprinkle over both sides of the chicken. 
  4. Spray a square baking dish with pam. 
  5. Pour a thin layer of the enchilada sauce on the bottom. 
  6. Lay chicken, cut side up, on a work surface. Top each piece with 1/2 the chilies and 1/2 the cheese. 
  7. Roll each one up and set them seam side down in the dish. 
  8. Top with remaining chilies and cheese. 
  9. Cover with foil and bake for 30 minutes then remove foil and bake for another 15 minutes.


2 pts for 4 servings on Weight Watchers Freestyle Program. 

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