W/W-White Chicken Enchiladas


For the Enchiladas:

2 cups cooked shredded chicken breast (0 W/W points) 1 cup reduced-fat shredded Monterey Jack cheese (4 W/W points) 1/4 cup chopped green onions (0 W/W points) 1/4 cup chopped fresh cilantro (0 W/W points) 8 low-carb tortillas (look for ones with around 6g net carbs or less per tortilla) (point value may vary, but let’s assume 2 W/W points per tortilla)


  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together the shredded chicken, reduced-fat shredded cheese, chopped green onions, and chopped cilantro.
  3. Spoon the chicken mixture into the low-carb tortillas, roll them up, and place them seam side down in a baking dish.
  4. In a saucepan, melt the light butter over medium heat. Add the all-purpose flour and cook, stirring constantly, for about 1-2 minutes until lightly golden.
  5. Gradually whisk in the fat-free chicken broth and fat-free evaporated milk until smooth. Stir in the garlic powder, onion powder, salt, and pepper. Cook and stir until the sauce thickens, about 5-7 minutes.
  6. Pour the white enchilada sauce over the rolled tortillas in the baking dish.
  7. Bake in the preheated oven for about 20-25 minutes, until the cheese is melted and bubbly.
  8. Remove from the oven and let it cool slightly before serving.

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