Low Fat Enchilada Chicken

1/4 of recipe = 3 WW Freestyle Points, 5 smart points

236 calories, 8g fat, 598mg sodium, 8.5 g carbs, 0.5g fiber, 2g sugars, 32g protein

Thank you Hungry Girl for the recipe!

Ingredients

4 4-oz boneless skinless chicken breast cutlets (I used tenders) = 1 lb.

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp each salt and pepper

3/4 cup red enchilada sauce

3/4 cup shredded reduced-fat Mexican blend cheese

1/2 cup frozen sweet corn kernels, slightly thawed

1/3 cup finely chopped sweet onion (can use red too)

Directions

Preheat oven to 350 degrees. Spray a baking pan with nonstick spray.

Sprinkle chicken with seasonings and place in the baking pan. Top with enchilada sauce.  Cover pan with foil and bake for 30 minutes, or until hot and bubbly.

Remove foil.  Top with cheese, corn, and onion.  Bake until chicken is cooked through, cheese is melted, and veggies are hot, approximately 10 minutes.