Chicken Enchilada
1 whole-wheat or corn tortilla-8 in.
1/3 c diced cooked chicken breast
skinless
2 Tbs shredded reduced-fat cheese
2 Tbs salsa (use up to 4 Tbs)
1/4 sliced avocado
Top a warmed 8-inch whole-wheat or corn tortilla with 1/3 cup
diced cooked chicken breast (no skin), 2 tablespoons shredded
reduced-fat cheese, 2 to 4 tablespoons salsa, and 1/4 sliced
avocado. Roll up.
Serving = 1 enchilada
Points per Serving = 5
Servings = 1
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