Let me be real with you—when I started Weight Watchers, I was convinced my enchilada days were over. I mean, cheese, tortillas, creamy filling? That had to be a million points, right?
Wrong. So incredibly wrong. After some experimenting with lighter ingredients and smart swaps, I created these Weight Watchers Chicken Enchiladas that clock in at just 4-5 points each. And get this: they taste exactly like the full-point version. My husband had no idea these were “diet food” until I told him.
The secret? Strategic ingredient choices that cut points without cutting flavor. These have become my go-to WW dinner because they’re satisfying, family-friendly, and actually keep me on track instead of making me feel deprived. That’s the whole point, isn’t it? 🙂
Why You’ll Love This Recipe
Only 4-5 Points Per Enchilada Depending on which WW plan you’re on and which tortillas you choose, these range from 4-5 points each. That’s reasonable enough to fit into any day, even if you’re saving points for other meals.
Tastes Just Like Regular Enchiladas I’m serious when I say nobody can tell these are lightened up. The flavors are all there—the creaminess, the cheese, the satisfying Mexican spices. You’re not compromising on taste, just on points.
Uses Simple Ingredient Swaps Nothing weird or expensive here. Fat-free Greek yogurt instead of sour cream, reduced-fat cheese instead of full-fat, lean chicken breast. Easy swaps that make a huge difference in the point count.
Family-Friendly for Non-WW Members My kids eat these without complaining, and my husband actually requests them. When “diet food” becomes a family favorite, you know you’ve won.
Ready in 35 Minutes Quick enough for a weeknight but impressive enough that you feel like you actually cooked something substantial. These fit into busy schedules without requiring hours in the kitchen.
Meal Prep Friendly Make a big batch on Sunday, portion them out, and you’ve got WW-friendly dinners ready all week. They freeze beautifully too, so you can always have a low-point meal on hand.
Ingredients
For the Enchiladas:
- 10 low-carb tortillas (Mission Carb Balance, 3-4 points for 2 tortillas, or use corn tortillas for 2 points for 2)
- 3 cups cooked chicken breast, shredded (use canned chicken for convenience—zero points!)
- 1½ cups reduced-fat Mexican cheese blend, divided (I use 2% milk cheese)
- 4 oz reduced-fat cream cheese (⅓ less fat), softened
- ½ cup fat-free Greek yogurt (zero points and tastes just like sour cream!)
- 1½ cups red enchilada sauce, divided (most are surprisingly low in points)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- Cooking spray (zero points)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
- Optional: 1 can (4 oz) diced green chiles (adds flavor, no points)
For Garnish (Choose Low-Point Options):
- Fat-free Greek yogurt (zero points)
- Fresh cilantro (zero points)
- Diced tomatoes (zero points)
- Jalapeño slices (zero points)
- Lime wedges (zero points)
- Light sour cream (if you prefer, 1 point per 2 tbsp)
Key Ingredient Notes:
Tortilla Choice Matters: Low-carb tortillas like Mission Carb Balance are 3-4 points for two, while corn tortillas are about 2 points for two. I prefer low-carb because they’re sturdier and hold up better, but corn tortillas will save you a point if that matters for your day.
Chicken Options: Cooked chicken breast is zero points on most WW plans if you cook it yourself. Canned chicken in water is also zero points and super convenient. Rotisserie chicken works too, but be aware it might have 1-2 points per serving depending on how it’s seasoned.
Cheese Strategy: Using reduced-fat cheese (2% milk) instead of full-fat cuts the points significantly. You still get that melty, cheesy goodness, but for fewer points. Don’t use fat-free cheese—it doesn’t melt well and tastes weird.
Greek Yogurt Swap: Fat-free Greek yogurt is a game-changer for WW recipes. It’s zero points, adds creaminess, and honestly tastes almost identical to sour cream when mixed into recipes. This is one of my favorite WW hacks.
Enchilada Sauce: Most canned red enchilada sauces are 1 point or less per serving. Check labels, but you’ll find that sauce isn’t where your points are going.
Cream Cheese: Using reduced-fat (⅓ less fat) cream cheese instead of full-fat saves points while still providing that creamy texture. Don’t use fat-free—it doesn’t work as well in this recipe.
Step-by-Step Instructions
Step 1: Make the Lightened-Up Filling
Preheat your oven to 375°F. Spray a large skillet with cooking spray and heat over medium heat. Add the diced onion and sauté for about 4-5 minutes until soft and translucent. Add the minced garlic and cook for another minute.
In a large mixing bowl, combine the softened reduced-fat cream cheese and fat-free Greek yogurt. Mix until smooth and creamy. Add the shredded chicken, sautéed onions and garlic, ½ cup of the enchilada sauce, 1 cup of the reduced-fat cheese, diced green chiles (if using), cumin, chili powder, paprika, salt, and pepper.
Mix everything together until the chicken is completely coated. The filling should be creamy and well-combined. Taste it and adjust seasonings if needed—this is your chance to make it perfect.
Step 2: Prep Your Baking Dish
Spray a 9×13 inch baking dish with cooking spray. Pour about ½ cup of enchilada sauce on the bottom and spread it around. This prevents sticking and adds flavor without adding points.
Step 3: Assemble the Enchiladas
Warm your tortillas in the microwave for about 10-15 seconds wrapped in a damp paper towel. This makes them pliable and easier to roll without cracking.
Lay one tortilla flat on your work surface. Spoon about ⅓ cup of the chicken mixture down the center of the tortilla. Don’t overfill or you’ll have trouble rolling them.
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, fitting them snugly side by side.
Step 4: Top and Bake
Pour the remaining enchilada sauce evenly over the rolled enchiladas, making sure they’re all coated. Sprinkle the remaining ½ cup of reduced-fat cheese over the top.
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly. You want it just starting to turn golden in spots.
Step 5: Garnish and Serve
Let the enchiladas rest for about 5 minutes before serving. This helps everything set up and prevents you from burning your mouth.
Garnish with a dollop of fat-free Greek yogurt (it seriously tastes just like sour cream!), fresh cilantro, diced tomatoes, jalapeños, and a squeeze of fresh lime juice. All of these toppings are zero points and add tons of flavor.
Serving Suggestions
Zero-Point Vegetables Load up your plate with zero-point veggies to make the meal more filling. Roasted bell peppers, sautéed zucchini, or a big side salad with zero-point dressing all work great.
Cauliflower Rice This is a WW staple for a reason. Cauliflower rice is zero points and soaks up all that delicious enchilada sauce. Season it with lime juice, cilantro, and a pinch of cumin for a Mexican-inspired side.
Black Beans If you have points to spare, ½ cup of black beans is about 3 points and adds protein and fiber. They’re a classic enchilada side that makes the meal more satisfying.
Simple Side Salad A big romaine salad with tomatoes, cucumbers, and a squeeze of lime juice costs you zero points and balances out the richness of the enchiladas.
Mexican-Inspired Vegetables Roast some bell peppers and onions with chili powder and cumin. They’re zero points and taste amazing alongside enchiladas.
Low-Point Chips and Salsa If you’re craving that restaurant experience, measure out a portion of baked tortilla chips (about 3-4 points for 1 oz) and pair with salsa (zero points). Just don’t go overboard—those chips add up fast.
Storage Tips
Refrigeration
Store leftover enchiladas in an airtight container in the fridge for up to 4 days. They actually taste even better the next day when all the flavors have melded together.
To reheat, microwave individual portions for 1-2 minutes, or warm in the oven at 350°F covered with foil for about 15 minutes. The microwave is faster, but the oven gives you better texture.
Freezing for Meal Prep
These are perfect for WW meal prep! You can freeze them before or after baking:
Before Baking (Best for Texture): Assemble the enchiladas completely in a freezer-safe dish, but don’t bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake as directed (add 5-10 extra minutes if needed).
After Baking (Best for Quick Meals): Let the enchiladas cool completely, then wrap individual portions in plastic wrap and store in freezer bags. Freeze for up to 2 months. Reheat from frozen in the microwave for 2-3 minutes.
Point Tracking for Leftovers
The points stay the same whether fresh or reheated. One enchilada is still 4-5 points. If you’re meal prepping, label your containers with the point value so you don’t have to recalculate every time.
Pro Tip
I like to freeze individual portions so I always have a low-point dinner ready to grab. It’s a lifesaver on busy days when I might otherwise make poor food choices.
Final Thoughts
Here’s what I’ve learned after months on Weight Watchers: you can stay on track without feeling deprived, but only if you’re eating food that actually tastes good. Bland “diet food” just makes you miserable and more likely to give up.
These Weight Watchers Chicken Enchiladas hit that sweet spot where you’re being mindful about points but not sacrificing satisfaction. They’re filling, flavorful, and they feel like a treat—not like you’re punishing yourself for trying to be healthy.
The best part? Your family won’t even know you’re making a “WW recipe.” They’ll just think you’re making delicious enchiladas. And when everyone’s happy with dinner, sticking to your plan becomes so much easier.
If you’re on WW and missing Mexican food, try these this week. They’ve saved me from so many moments where I wanted to just say “forget it” and order takeout. Having satisfying recipes like this in your rotation makes all the difference.
Give them a try and let me know what you think! Tag me on Instagram or Pinterest with your WW wins—I love seeing people find recipes that help them stay on track without feeling restricted.
Now go make some magic happen in that kitchen. You’ve got this. 🙂
Happy cooking!
— Kip
Weight Watchers Chicken Enchiladas (Low Point & Delicious!)
Description
These Weight Watchers Chicken Enchiladas prove you don't have to sacrifice flavor to stay on track. Made with lean chicken, light cheese, and smart ingredient swaps, they deliver all the comfort of traditional enchiladas for just 4-5 WW points per serving. They're so delicious that even non-WW family members request them regularly. Perfect for meal prep, weeknight dinners, or anyone looking for a healthier enchilada option.
Ingredients
For Garnish (all zero points):
Instructions
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Preheat oven to 375°F. Spray a 9x13 inch baking dish with cooking spray and spread ½ cup enchilada sauce on the bottom.
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Spray skillet with cooking spray. Sauté onion over medium heat 4-5 minutes until soft. Add garlic and cook 1 minute more.
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In large bowl, mix reduced-fat cream cheese and Greek yogurt until smooth. Add chicken, sautéed onions/garlic, ½ cup enchilada sauce, 1 cup reduced-fat cheese, green chiles, and all spices. Mix well.
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Warm tortillas 10-15 seconds in microwave. Place ⅓ cup filling in center of each tortilla, roll tightly, and place seam-side down in baking dish.
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Pour remaining enchilada sauce over enchiladas. Sprinkle with remaining ½ cup cheese.
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Cover with foil and bake 15 minutes. Remove foil and bake 5 more minutes until cheese is melted and bubbly.
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Let rest 5 minutes, then garnish with Greek yogurt, cilantro, tomatoes, jalapeños, and lime juice.
