I am back on the Weight Watchers bandwagon because I have to do something – and the macro-whatsit thingy my personal trainer had me on sucked – and did basically nothing. Not a body builder, fella – not looking to get “swol” – already “swol”- and not in a good way.
I had a recipe similar to this bookmarked but it was something like 17 SP per serving – so I tackled it with my trusty recipe calculator and got it down to 7 SmartPoints when you calculate the ingredients and points at WW.com – if you use the nutrtion on the recipe it comes out completely different – FYI. I’m going with what WW says. I Hope you like it!
Chicken & Bean Enchilada Stuffed Shells
- 18 uncooked jumbo pasta shells
- 12 oz uncooked ground chicken breast
- 1 pkg Taco Seasoning Low Sodium
- 2 oz Fat free cream cheese
- 1 cup Green Chile Enchilada Sauce Medium
- 1/2 C canned pinto beans drained & rinsed
- 1 C reduced fat sharp cheddar
- 1/2 C pico de gallo
- 2 green onions sliced
- 1 C chopped lettuce
- 1 medium fresh tomato diced
- 1 Tbsp cilantro minced
Preheat oven to 375
Spread 1/2 of enchilada sauce on bottom of foil lined 13x9 cake pan
Prepare Pasta to Package Directions, al dente because they'll cook more in the oven
While pasta is cooking, brown ground chicken and stir in Taco seasoning and cream cheese until
melted together, remove from heat and set aside
Drain & rinse pasta just a tiny bit so they don't stick.
Gently fill each pasta shell with the meat & creamcheese mixture.
When all shells are full and placed in the 13x9 pan, pour over rest of enchilada sauce and bake for 30 minutes at 375. Then sprinkle on cheese and bake for a few more minutes to melt.
Top with chopped cilantro and pico de gallo before serving. Serve with shredded lettuce,
diced onions and fresh tomato ‐ and some RF or FF Sour Cream if you have the points!