Buffalo Chicken Enchiladas

Recipe makes 16 servings
Prep Time: 15mins (this is given the chicken is precooked)
Cook Time: 20mins

My Blue and Purple plans 3SP, Green plan 4SP

**WW points and Calories/Macros vary depending on the brands of ingredients you use.  It is suggested that if you follow a diet plan that you enter your ingredients into your tracker for accuracy. 

Ingredients: 

4-5 Boneless chicken breast - cooked and shredded - I precooked mine in the slowcooker for 4 hours with 1 tbsp of taco seasoning, 1/2 cup of tomatoe sauce and 1/2 cup of chicken broth. 

1 cup of Fat Free Cream cheese, or 3/4 Light cream cheese, point value is the same for either option.

1/2 cup of Plain Fat Free Greek Yogurt

1/2 cup buffalo chicken sauce (you can use a bit less if you don't like it too spicy)

Buffalo Enchilada Sauce

3 Tbsp tomatoe paste

1 cup of fat free Chicken broth

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp salt

1/2 cup of Buffalo sauce

2 Tbsp Cornstarch

16 corn tortillas

250 gm Allegro shredded cheese

1. Preheat oven to 375 and spray a couple of pans with cooking spray - well I had to use 2 because I didn't have one big enough for all of them. 

2. Wrap corn tortillas in a clean, damp towel and warm up in microwave for a minute. This will help prevent them from cracking. 
3. In a bowl mix cream cheese, greek yogurt, buffalo sauce and mix until well combined. Stir in the chili powder. Give it a taste, if you like it spicier, add some more chili powder or buffalo sauce. 

4. Add the shredded chicken to the above mixture and stir well. Set aside. 

5. Prepare enchilada sauce. In a saucepan mix all of the ingredients together, adding the cornstarch last. Make sure to stir with whisk to avoid lumps. 

6. For each enchilada I used approximately 1/4 cup of chicken filling. Spread it out just a bit and fold each end into the middle. Lay them in the pan folded side down.

7. Spoon the enchilada sauce over the enchiladas and top with the shredded cheese. 

8. Bake for about 20mins.

9. Serve with fat free plain greek yogurt, jalapenos, fresh pico de gallo or salsa.