In order to help nudge us along in the right direction for the New Year, I decided to get some recipe inspiration from a few Weight Watcher friendly food bloggers. Weight Watchers has been a popular way of eating since the 60’s (!) and along with their new Smart Points system and the addition of Oprah, I’m sure it won’t be slowing down any time soon. I don’t personally follow Weight Watchers, but I have (successfully) in the past, and I have seen it work well for many, many people. Losing and maintaining weight is a very personal journey, and I am a huge advocate of trying as many different methods as you need until you find one that works best for you. You’ll know when you find it. It just feels right. And, well, it works! Today’s recipe comes from food blogger, Skinny Kitchen. I hope you enjoy it.



I was so excited when La Tortilla Factory contacted me and asked if I would create a recipe for their website. Just so you all know, I’d never agree to do this and share the recipe I created with you, unless I really liked their products. And, I LOVE their tortillas!…

The wonderful flavors of an enchilada made quickly in this one pan wonder! Torn tortillas are used and not just any tortillas. I used a wonderful organic corn and wheat blend from La Tortilla Factory. These are extra soft and flavorful. Much better than typical corn tortillas. Each super hearty, fiber rich serving has 380 calories, 9 grams of fat and 9 Weight Watchers SmartPointsDinner on the table in 35 minutes and absolutely delicious!


Skinny Fabulous Chicken Enchilada Skillet

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients for Enchilada:

1 1/2 cups onions, diced 

1 teaspoon olive oil

1 pound chicken breasts (boneless, skinless) diced into small pieces

1 teaspoon garlic, minced

8 (2 packages) La Tortilla Factory’s organic white corn tortillas,  cut or torn into bite-size pieces

1/2 teaspoon cumin

1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained

1 can (10 oz each) red enchilada sauce (mild or medium)

1 can (8 oz each) tomato sauce

Ingredients for Topping:

1 cup reduced-fat cheddar cheese, shredded

1 1/4 cup grape or cherry tomatoes, chopped

1 1/4 cup romaine lettuce, shredded

5 tablespoons fat-free sour cream or fat free plain yogurt, optional


1. In a microwave safe bowl or plate, add onions and cook for 2-3 minutes to soften.

2. Coat a large nonstick pan with cooking spray. Add 1 teaspoon olive oil and heat in pan. Add chicken, garlic and cooked onions. Cook over medium-high heat, stirring often until chicken is completely white. Use a spatula to keep turning over while cooking.
Stir in 8 tortillas, torn or cut into pieces and cumin. Continue to cook for about 5 minutes, until tortillas are soft. Stir often.

3. Pour undrained tomatoes, enchilada sauce and tomato sauce over chicken/tortilla mixture. Mix well. Cover pan and continue to cook over low heat, about 5 minutes.

4. To serve: add about 1 1/2 cups of enchilada mixture to each bowl. Top each with 3 tablespoons cheese. Mix in a bit to melt. Top cheese with 1/4 cup tomatoes and 1/4 cup lettuce. Finally, top with 1 tablespoon sour cream or yogurt, if desired. Repeat with each serving.

5. Any leftover enchilada mixture freezes great.

Makes 5 servings. Each serving, ~ 1 1/2 cups, including toppings (but not optional sour cream or yogurt)