Weight Watchers Chicken Enchilada Bake Recipe

Do you love the flavors of Mexican food? Even though I am trying to lose weight, I didn’t want to give it up. Finding a Weight Watchers recipe takes a little creativity and effort, but it is possible to make recipes healthier and more point-friendly! For that, I made this Weight Watchers Chicken Enchilada Bake and didn’t even miss those extra calories.

SERVINGS: MAKES 8 SERVINGS

GREEN PLAN: 7 WW Points per serving
BLUE PLAN: 4 WW Points per serving
PURPLE PLAN: 4 WW Points per serving

Weight Watchers Chicken Enchilada Bake is #1

This is my number one recipe on my blog, I get so many positive comments and emails about this recipe! I think you’ll LOVE this recipe as much as I do!

How I Made Weight Watchers Chicken Enchilada Bake Recipe?

Preheat oven to 350 degrees F.

And spray a 9 x 13 baking dish with non-stick cooking spray.

Then pour a 1/3 cup of the enchilada sauce into the bottom of the pan and spread around.

Next, Arrange 4.5 tortillas across the bottom of the pan to cover it as best as possible. You can see in my picture how I did it.

Then mix the refried beans and the taco seasoning together in a bowl.

Spread this mixture in an even layer on top of the corn tortillas.

In the same bowl add the cooked chicken, black beans, tomatoes/chilies and remaining enchilada sauce. Stir these ingredients together.

Half of this mixture is poured on top of the refried bean layer.

And then place the remaining 4.5 corn tortillas on top of the layers.

The chicken mixture will remain, place it on top of the cornbread and spread it evenly.

Sprinkle the cheese over the top.

Bake for about 30 minutes.

Low in WW Points per Serving

For Weight Watchers, you can cut this Weight Watchers Chicken Enchilada Bake role into 8 equal pieces and each serving is 2 WW Points for the Blue and Purple plans, and 7 WW Points for the Green plan. This is a very filling meal.

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr

Ingredients

  • 19-ounce enchilada sauce canned
  • 9 extra thin yellow corn tortillas
  • 16-ounce fat-free refried beans can
  • 1 packet taco seasoning or the equivalent of homemade taco seasoning
  • 1.5 pounds 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 2% shredded fiesta cheese

Instructions

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

Recipe Notes

Divide this casserole into 8 servings and each one 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!

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