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Chicken Enchilada Bake Ingredients
Ingredients
- 19-ounce enchilada sauce canned
- 9 extra thin yellow corn tortillas
- 16-ounce fat-free refried beans can
- 1 packet of taco seasoning or the equivalent of homemade taco seasoning
- 1.5 pounds boneless skinless chicken breasts COOKED and chopped into small pieces
- 1 cup of black beans drained and rinsed
- 1 can diced tomatoes and green chilies drained
- 1 cup 2 shredded Fiesta cheese
Instructions
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- Preheat the oven to 350 degrees F.
- Spray a 9 x 13 baking dish with non-stick cooking spray.
- Pour 1/3 cup of the enchilada sauce into the bottom of the pan and spread around.
- Arrange 4.5 tortillas across the bottom of the pan to cover it as best as possible.
- In a bowl mix the refried beans and the taco seasoning.
- Spread this mixture in an even layer on top of the corn tortillas.
- Using the same bowl add the cooked chicken, black beans, tomatoes/chilies and remaining enchilada sauce. Stir these ingredients together.
- Spoon half of this mixture on top of the refried bean layer.
- Place the remaining 4.5 corn tortillas on top of the layers.
- Put the remaining chicken mixture on top of the corn tortillas and spread evenly.
- Sprinkle the cheese over the top.
- Bake for about 30 minutes.
Yield: 8
Weight Watchers Chicken Enchilada Bake Recipe
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!
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 19-ounce enchilada sauce canned
- 9 extra thin yellow corn tortillas
- 16-ounce fat-free refried beans can
- 1 packet of taco seasoning or the equivalent of homemade taco seasoning
- 1.5 pounds boneless skinless chicken breasts COOKED and chopped into small pieces
- 1 cup of black beans drained and rinsed
- 1 can diced tomatoes and green chilies drained
- 1 cup 2 shredded fiesta cheese
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 9 x 13 baking dish with non-stick cooking spray.
- Pour 1/3 cup of the enchilada sauce into the bottom of the pan and spread around.
- Arrange 4.5 tortillas across the bottom of the pan to cover it as best as possible.
- In a bowl mix the refried beans and the taco seasoning.
- Spread this mixture in an even layer on top of the corn tortillas.
- Using the same bowl add the cooked chicken, black beans, tomatoes/chilies and remaining enchilada sauce. Stir these ingredients together.
- Spoon half of this mixture on top of the refried bean layer.
- Place the remaining 4.5 corn tortillas on top of the layers.
- Put the remaining chicken mixture on top of the corn tortillas and spread evenly.
- Sprinkle the cheese over the top.
- Bake for about 30 minutes.
Notes
Servings: Makes 8 servings
4 Points per serving
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 170Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 79mgSodium: 324mgCarbohydrates: 24gFiber: 7gSugar: 2gProtein: 27g
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