please support us by pining this post and shearing it with your friends.
After i lost my official pinterest page which was so special because of your all participation, i decided not to give up and start over,

Creamy Southwest Chicken Enchiladas

Makes 8 Enchiladas
WW PP=4 per enchilada
Cal 188, Carbs 19.5, Fat 5.8, Fiber 14, Protein 15.6


12 oz boneless skinless chicken, cooked and shredded
1 tbsp. chili powder
1 tbsp. garlic powder
1 tsp. cumin
1 can rotel, drained
1/2 cup fat free low sodium black beans
1 cup white queso, divided (I used Archer Farms)
1/2 cup reduced fat shredded cheddar cheese
8 low carb high fiber tortillas (I used Mission Brand)

Pre-Heat oven to 375

In a large bowl combine chicken, dry seasonings, rotel, half of the queso, and black beans. Divide filling evenly among tortillas and roll up placing them seam side down into a lightly sprayed casserole dish. Pour remaining queso over enchiladas and top with shredded cheddar.

Bake for 15-20 minutes or until heated through and bubbly. Garnish with sliced green onions, cilantro, or tomato if desired. Enjoy!