Weight Watchers Chicken Enchilada Bake Weight Watcher Recipe
Weight Watchers

Weight Watchers Chicken Enchilada Bake

Ingredients:

  • 19-ounce canned enchilada sauce
  • 9 extra thin yellow corn tortillas
  • 16-ounce can of fat-free refried beans
  • 1 packet of taco seasoning or equivalent homemade taco seasoning
  • 1.5 pounds cooked boneless skinless chicken breasts, chopped into small pieces
  • 1 cup drained and rinsed black beans
  • 1 can diced tomatoes and green chilies, drained
  • 1 cup 2% shredded fiesta cheese

Instructions:

  1. Preheat the oven to 350 degrees F (175 degrees C). 2. Spray a 9 x 13-inch baking dish with non-stick cooking spray.
  2. Pour 1/3 cup of the enchilada sauce into the bottom of the pan and spread it around.
  3. Arrange 4.5 tortillas across the bottom of the pan to cover it as best as possible.
  4. In a bowl, mix the refried beans and taco seasoning together. Spread this mixture in an even layer on top of the corn tortillas.
  5. In the same bowl, add the cooked chicken, black beans, drained tomatoes/chilies, and remaining enchilada sauce. Stir these ingredients together.
  6. Spoon half of this mixture on top of the refried bean layer.
  7. Place the remaining 4.5 corn tortillas on top of the layers.
  8. Put the remaining chicken mixture on top of the corn tortillas and spread it evenly.
  9. Sprinkle the shredded cheese over the top.
  10. Bake for about 30 minutes or until the cheese is melted and bubbly.

Recipe Notes:

  • Divide the casserole into 8 servings. Each serving will be 4 WW Points for the Blue and Purple plans and 7 WW Points for the Green plan.
  • You can add lettuce, jalapenos, and salsa to the top if you want for zero points!

Nutrition Facts (per serving):

  • Calories: 295
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 57mg
  • Sodium: 1466mg
  • Potassium: 551mg
  • Carbohydrates: 35g
  • Fiber: 9g
  • Sugar: 8g
  • Protein: 29g
  • Vitamin A: 1021IU
  • Vitamin C: 9mg
  • Calcium: 127mg
  • Iron: 3mg

Note:

  • “Percent Daily Values are based on a 2000-calorie diet. Always check nutrition values yourself based on the ingredients you use.”

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