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“These enchiladas are super easy, delicious and somewhat weight watcher friendly. Chimichangas, Tacos, and Mexican pizzas can also be made from the Chicken base recipe - use your imagination for other variations. See those posts for recipes.”
12 enchiliadas

Ingredients Nutrition

  • Chicken Base Recipe
  • 8 ounces shredded cooked boneless skinless chicken breasts (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip shred chicken whi)
  • 1 (4 ounce) can diced green chilies
  • 12 ounces deli style salsa
  • Optional toppings
  • sour cream (optional)
  • cilantro (optional)
  • hot pepper sauce (optional)
  • jalapeno (optional)
  • olive (optional)
  • avocado (optional)
  • guacamole (optional)
  • salsa (optional)
  • Enchilada Filling
  • chicken base
  • 0.5 (19 ounce) can enchilada sauce, green (or red if you prefer)
  • 12 corn tortillas
  • 16 ounces shredded low-fat Mexican cheese blend
  • 12 sliced olives


  1. Cover bottom of baking dish with thin layer of sauce.
  2. Warm tortilla's between paper towels til pliable (15-20 seconds in mircowave).
  3. In center of each tortilla place scant 1/4 C of chicken base mix and.
  4. 1oz Mexican blend shredded cheese.
  5. Roll tortilla - enchilada style.
  6. Place rolled tortillas, edge down, in sauce layered baking dish pour remaining sauce over all, top with remaining cheese and sliced olives.
  7. Bake 350° until cheese is bubbly about 15-20 minutes.
  8. serve immediately.

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