It is one of my all-time favorite creations and my whole family enjoys eating it. Finding hearty, filling, and low-point Weight Watchers recipes is sometimes hard, but this one is a keeper for sure! This is very delicius ! <3

310CALORIES

Ingredients

8 SERVINGS19 oz. enchilada sauce (canned)9 corn tortillas (extra thin yellow)16 oz. fat-free refried beans1 packet taco seasoning (or the equivalent of homemade taco seasoning)1 1/2 lb. boneless skinless chicken breasts (COOKED and chopped into small pieces)1 cup black beans (drained and rinsed)1 can diced tomatoes and green chilies (drained)1 cup cheese (2 shredded fiesta)

Making this Weight Watchers Chicken Enchilada Bake won’t take long. You can even put the casserole together in the morning and leave it covered in the refrigerator until dinner time. Then take it out and bake!

STEP ONE: SEASON REFRIED BEANS

Start off by preheating the oven to 350°F.

In a large bowl, combine the fat-free refried beans and the taco seasoning. Set aside for a few minutes.

STEP TWO: ADD TORTILLAS TO PAN

Spray a glass 9 x 13 baking dish with nonstick cooking spray.

Pour about 1/3 cup of the enchilada sauce into the bottom of the prepared baking dish. Spread the sauce around so it lightly covers the bottom of the baking dish.

Arrange 4.5 tortillas across the bottom of the pan to cover it as evenly as possible. I cut two tortillas in half so the entire bottom of the pan is covered. There will be one 1/2 tortilla left over that you will use later. The picture below shows you how to place the corn tortillas.

STEP THREE: ADD REFRIED BEANS

Now spread the seasoned bean mixture evenly on top of the corn tortillas.

STEP FOUR: COMBINE FILLING INGREDIENTS

I like to grab the bowl I used to mix the refried beans…this saves some dirty bowls! Add the cooked chicken, drained black beans, drained Ro-Tel, and the remaining enchilada sauce to the bowl.

Stir these ingredients together.

STEP FIVE: LAYER FILLING

Now spoon half of this filling mixture on top of the refried bean layer.

Place the remaining 4.5 tortillas on top of the mixture.

Spoon the remaining filling mixture on top of the last layer of corn tortillas and spread it out evenly.
STEP SIX: BAKE

Place the baking dish into the preheated oven, uncovered, and bake for 30 minutes or until the casserole is cooked through and the cheese is nice and melty on top!

WEIGHT WATCHERS POINTS

This casserole is great for anyone, but it is super for those following the Weight Watchers plan.

Introduction: Step into a world of culinary delight with our Weight Watchers Chicken Enchilada Bake, a dish meticulously crafted to tantalize your taste buds while keeping your wellness goals in mind. This recipe seamlessly blends the vibrant flavors of Mexican cuisine with a mindful approach to nutrition, offering a delicious and satisfying experience. Join us on a gastronomic journey as we explore the intricacies of creating this wholesome enchilada bake that promises to be a staple in your repertoire.

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup corn kernels, fresh or frozen
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) red enchilada sauce
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 whole wheat tortillas
  • 2 cups reduced-fat shredded Mexican blend cheese
  • Fresh cilantro and sliced green onions for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C) and prepare a 9×13-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onions, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and fragrant.
  3. Incorporate the shredded chicken into the skillet, mixing it with the sautéed vegetables.
  4. Stir in corn, black beans, diced green chilies, ground cumin, chili powder, salt, and pepper. Allow the mixture to cook for an additional 5 minutes, ensuring all ingredients are well combined.
  5. Pour in the red enchilada sauce, stirring to coat the chicken and vegetable mixture evenly. Simmer for another 5 minutes to let the flavors meld.
  6. Assemble the enchilada bake by placing a layer of whole wheat tortillas at the bottom of the prepared baking dish.
  7. Spoon half of the chicken and vegetable mixture over the tortillas, spreading it evenly. Sprinkle a layer of shredded Mexican blend cheese on top.
  8. Repeat the process with another layer of tortillas, followed by the remaining chicken mixture, and finish with a generous layer of cheese.
  9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  10. Uncover the dish for the last 5 minutes of baking to achieve a golden, crispy top.
  11. Once done, remove the enchilada bake from the oven and let it rest for a few minutes before slicing.

Nutritional Information:

  • Calories: 350 per serving
  • Protein: 28g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Fat: 14g
  • Smart WW Points: 8

Useful Information: This Weight Watchers Chicken Enchilada Bake is not only a delightful dinner option but also versatile for leftovers. Store any extras in an airtight container in the refrigerator for up to three days or freeze for longer preservation. Reheat in the oven or microwave for a quick and satisfying meal.

Conclusion: Our Weight Watchers Chicken Enchilada Bake is a testament to the fact that healthy eating can be both flavorful and fulfilling. With the perfect blend of lean proteins, colorful vegetables, and wholesome grains, this dish offers a balance that aligns with your wellness journey. Elevate your dining experience with this savory, satisfying, and guilt-free enchilada bake—a culinary masterpiece that celebrates the joy of mindful eating without compromising on taste.