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weight watchers best recipes | Loaded BBQ Chicken Enchiladas


2 cups cooked and shredded chicken (I used chicken tenderloins)
1 tsp bbq seasoning blend
1/2 cup BBQ Sauce
1 can enchilada sauce
1/2 cup cooked and crumbled bacon (I used bacon bits)
1 1/2 cups reduced fat cheddar jack cheese
1 can diced green chilies
1/4 cup sliced green onions
10 flour tortillas (I used Mission Low Carb/High Fiber Whole Wheat)

Preheat the oven to 425 degrees.

In a large bowl combine chicken, seasoning, bacon, bbq sauce, green chilies, and one cup of the shredded cheese and stir until fully combined.

In the bottom of a casserole dish spread one spoonful of enchilada sauce.

Divide filling evenly among flour tortillas and roll up. Place seam-side down in the casserole dish, and pour the remaining sauce over the top of the enchiladas. Sprinkle with the remaining cheese.

Makes 10 Enchiladas
WW PP=4 per enchilada
Cal 206, Carbs 19.2, Fat 7.8, Fiber 10g, Protein 13g

Bake, uncovered, for 15 to 20 minutes or until browned and bubbly. Top with sliced green onions. Enjoy!