Tasty Thursday Mexican Edition

Easy Enchiladas

1 lb. boneless, skinless chicken breast or very lean ground beef (can also use shrimp or crab)

1 can FF cream of chicken soup

2 cans Old El Paso red enchilada sauce, divided

1/2 c. RF shredded Mexican Weight Watchers Shredded Cheese

6 FF flour tortillas

If using chicken, cook and shred. If using beef, brown and drain. Preheat oven to 350. Reserve 1 c. enchilada sauce; set aside. Reserve ¼ c. cheese; set aside. Mix chicken or beef with all remaining ingredients except tortillas. Spray a 9””x13”” baking dish with Pam. Spoon enchilada sauce in bottom of baking dish, just enough to cover bottom, saving rest to top enchiladas while baking. Place mixture down center of each tortilla; roll up. Place enchiladas, seam side down, in dish. Cover with reserved enchilada sauce and cheese. Bake 25-30 minutes or until hot and bubbly.
6 servings at 6 Weight Watcher Points each. (The points reflect that I used lean beef in this recipe. You will need to check your ingredients because you could get different points on this one)

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