Do you love the flavors of Mexican food? I definitely do and I didn’t want to give it up even though I am trying to lose weight. Sometimes it takes a little creativity and effort, but it is possible to make recipes healthier and more points friendly! I made this Weight Watchers Chicken Enchilada Bake and didn’t even miss those extra calories.
Ingredients for Weight Watchers Chicken Enchilada Bake
19 ounce can of enchilada sauce
1 packet of taco seasoning (or equivalent of homemade taco seasoning)
1.5 pounds boneless, skinless chicken breasts chopped into small pieces
1 cup black beans drained and rinsed
16 ounce can fat free refried beans
1 can diced tomatoes and green chilies, drained
9 extra thin yellow corn tortillas
1 cup 2% shredded fiesta cheese
How to Make Weight Watchers Chicken Enchilada Bake
Preheat oven to 350 degrees F.
Spray a 9 x 13 baking dish with non-stick cooking spray.
Pour a 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. You can see in my picture how I did it.
In a bowl mix the refried beans and the taco seasoning together.
Spread this mixture in an even layer on top of the corn tortillas.
Using the same bowl (because why dirty up more dishes than we have too!) 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.
Only 7 SmartPoints per Serving
For those following Weight Watchers Beyond the Scale you can cut this casserole into 8 equal pieces and each serving is 7 points. These serving sizes are generous and this is a very filling meal.
Be sure to add some lettuce and jalapenos to the top. Salsa is 0 points so that is also a great addition to this meal. You can print this recipe off quick and easy at the bottom of the post.
More Weight Watchers Recipes, Ideas and Inspiration
I have been adding more and more great Weight Watchers Recipes, Ideas and Inspiration to my blog. Be sure to check it all out. It is almost time for Cinco de Mayo and this recipe is the perfect way to celebrate without blowing all your points! Look at this big list of Weight Watchers Recipes for Cinco de Mayo too!
- 19 ounce can of enchilada sauce
- 9 extra thin yellow corn tortillas
- 16 ounce can fat free refried beans
- 1 packet of taco seasoning (or equivalent of homemade taco seasoning)
- 1.5 pounds boneless, skinless chicken breasts 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
- Preheat oven to 350 degrees F.
- Spray a 9 x 13 baking dish with non-stick cooking spray.
- Pour a 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 together.
- 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.
- Divide this casserole into 8 servings and each one will be 7 Weight Watchers SmartPoints.
- You can add lettuce, jalapenos and salsa to the top if you want!
Jamie
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Why can’t i print this recipe
Hi Bev,
I am not sure why you are having issues. I checked the post and can print it without any trouble. You could always copy and paste the recipe if it won’t print for you. Thanks for stopping by, have a great day.
You never mentioned cooking the chicken first….
Sorry…I reread my directions and do talk about using cooked chicken in the written part, but guess I could have mentioned it earlier. Thanks for catching that.
Are you baking the chicken? Or a slow-cooker?
You can cook it anyway you prefer! I usually have some shredded, cooked chicken in the freezer ready to use for casseroles.
What are the macros for this recipe?
I am sorry…I am not up on macros!
Mackenzie, I entered them into my recipe calculator and came up with the following (I used all walmart brand (great value) products except for the tortillas(mission brand) and enchilada sauce (Old El paso brand))
Calories: 292.5
Fat: 4.6g
Saturated Fat: 2.0g
Polyunsaturated Fat:0.3g
Monounsaturated Fat:0.8g
Cholesterol: 51.3mg
Sodium: 1733mg
Potassium: 443.8mg
Carbs: 30.2g
Fiber: 5.4g
Sugar: 4.4g
Protein 26.6g
Hope this helps
This is actually 9 smart points a serving
It always depends on which ingredients you use…which brands. The items I used did not come out to 9 points. I always encourage people to figure their own points for any recipe!
What is the portion size please?
I cut this into 8 even pieces.
Can i freeze this recipe for later in the week?
I haven’t tried freezing it. If you try it, let me know how it works for you!