Originally posted on June 24th, 2009, this Chicken Enchiladas recipe has been a favorite of ours since 2001, going on 22+ years now. We revisited the recipe a few weeks back, and this one still proves to be a delightful treat, easy to prepare, and wonderful to eat.
Here is a quote from the original post:
http://cajunchefryan.rymocs.com/blog2/recipes/chicken-enchiladas/
This recipe has become a family favorite since we first made it in 2001 when Monique bought a copy of the Weight Watchers Magazine Six O’clock Solutions cookbook. Found on page 49, this recipe for chicken enchiladas is quick, easy and for those who follow the Weight Watchers points system each one is only 6 points. The original recipe calls for 8 servings; however, with doubling it I was able to actually yield 20 enchiladas, so the points per enchilada will actually be a bit less than stated. Essentially this changes the recipe from 2.5 ounces of chicken per enchilada to just 2 ounces each.
A few images of our recent chicken enchilada preparation and plating:
