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 to find the perfect Weight Watchers recipe, 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.
Weight Watchers Chicken Enchilada Bake is #1
Did you know this is my number one visited recipe on my blog? I get so many positive comments and emails about this recipe! I think you are going to LOVE this Weight Watchers Chicken Enchilada Bake as much as I do!
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.
Low in myWW Points per Serving
For those following Weight Watchers you can cut this Weight Watchers Chicken Enchilada Bake role into 8 equal pieces and each serving is 4 myWW Points for the Blue and Purple plans, and 7 myWW Points for the Green plan. 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
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! If you love Mexican food as much as I do and want more great Mexican recipes for Weight Watchers…please check out my NEW COOKBOOK….all Mexican recipes!!
- 19 ounce enchilada sauce canned
- 9 extra thin yellow corn tortillas
- 16 ounce fat free refried beans can
- 1 packet taco seasoning or 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
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Preheat oven to 350 degrees F.
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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.
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Bake for about 30 minutes.
Divide this casserole into 8 servings and each one will be 4 myWW Points for the Blue and Purple plans and 7 myWW 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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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.
Your picture shows sour cream chicken but this recipe is for enchilada bake. This recipe looks delicious but would love the other recipe too. Could you provide?
Hi Stacie…I apologize for the confusion…the pin that brought you to my site was not created by me. It was created by a spammer…hacker…who has been using that sour cream chicken image and linking it to a bunch of different websites. I have no way to remove that pin from Pinterest because I didn’t create or pin the pin. I don’t have a sour cream chicken recipe. I wish people would do the right thing and quit hacking and spamming! 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.
How much do you use? Cups? Ounces?
I divide the casserole into 8 equal sections.
I use can chicken so it cuts down on my prep time. We love this recipe!
What are the macros for this recipe?
I am sorry…I am not up on macros!
This looks great but is it a 10 oz can of enchilada sauce?
No it is the bigger can, 19 oz.
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
Is this for one serving? 1/8 of the whole? Thanks!!
Yes I divided it into 8 servings.
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!
I froze, thawed and reheated a portion and it still tasted great!
Great to know!
I love chicken enchiladas. In fact, I cook them on a regular basis and I find your recipe extremely great! Thank you so much for sharing it and for posting images of how you do it, Jamie!
I made this for dinner today and it was pretty good. I recalculated the points because of the new Freestyle program and it came out to 3 points per serving. I also took 2 of the corn tortillas, cut them into wedges, sprayed with a little olive oil, sprinkled with a little salt and baked them in the oven (10 minutes) after taking the enchilada bake out. They came out really crispy and was really good along side the casserole. Next time I think I will add a can of fire roasted tomatoes.
Great idea! I am excited about the new Freestyle program!
What size can of tomatoes?
14.5 ounce.
Loved it! Generous portions too!
Would this work with flour tortillas? I’m not crazy about corn tortillas. Thanks!
I tried it with flour and it was really mushy…I wouldn’t recommend it. Sorry! Now..I haven’t tried with the low-carb tortillas…those may work. Let me know if you try it!
Why brand and size tortillas did you use?
I like to use Mission brand extra thin yellow corn tortillas.
It would be super helpful to know in the ingredient list that the chicken should already be cooked, and shredded if that is your preferred method. I’m trying this tonight. Thanks for sharing!
Hi Jen, I apologize so much that I didn’t catch that when I wrote this post. I have updated the recipe to reflect that the chicken needs to be cooked. Hope your family likes it! Thanks for catching that issue.
We loved this! I’ll definitely make this again soon. Thanks!
im happy to find your recipes they are a great helping tool for me !!!!!!!!!!!!
I am so glad! Have a great week.
This sounds good. I could turn it into a dip for a party. Make homemade nocho chips as well to go with it. Just my idea of how I would do this recipe
Great idea!
Hi there! I am preparing for my Bible Study Gals tonight and need to know how far in advance would you say I could put it all together?
Hi Jeanne, sorry for the slow response…it was eye appt day for me and the kids! You could easily put this casserole together hours in advance and keep in fridge until ready to bake! Have a great study.
I recently switched from WW to My Fitness Pal. Is there a way to know what the actual calories per serving would be for your recipes? No problem if not, I just wondered if it might already be calculated and if you could post it as well. I can’t wait to try this recipe! Thanks for sharing! 🙂
Hi, I am actually working on getting the nutritional information for all my recipes…it is just a time-consuming task! Hopefully I will have it done within a month or so. Thanks for reading and your kind words.
What temperature do you cook these at
It is listed in the directions as 350 degrees F.
Sorry I just saw you answered this in the comments already. Missed it the first time I looked.
I love this recipe! We get a lot of whole chickens from our meat CSA and this has become one of my husband and I’s go-to recipes for chicken. We’ve probably had it once or twice a month for the last six months! Thanks for this!
I am glad you both like it as much as my family does!
Did you mean “1 can” of tomatoes and green chiles, not “1 ounce can”? And do you drain them first?
It is one can. The printable recipe does say to drain the can of tomatoes and green chilies. I am updating the card to reflect one can not one ounce! Thanks for stopping by!
Hi Jamie! I tried this and it was delicious. Mine came out a bit “warery* however but I imagine this may be because I used a large can of diced tomatoes. In your version was there a “taco soup” like consistency to the inner layers? I’ve also shared this to the WW Connect app for Canadian members 😊
Hi Adam, no I didn’t have a watery or soup like consistency to my inner layers. I would suggest draining the tomatoes if you are using a large can. There is quite a bit of difference between the small RoTel cans and a large can of tomatoes. That extra liquid was probably the culprit. Thanks so much for sharing, I really appreciate it!
Absolutely too much sodium. Use no sodium canned goods, use frozen corn & make homemade taco seasoning. Tasty & healthier.
I made this last night, and it was amazing!! I didn’t feel like I was eating “diet food”, and the portion size was very filling. Thank you so much for sharing this recipe!
Awesome Recipe!
Great recipe. I fixed it this past weekend and took some to my co worker and they loved it!!
Thanks!
I made this for dinner last night and it was delicious! My whole family loved it! Will definitely be making again!
I’ve been trying to eat smarter and this chicken enchilada recipe is something I need to try soon. It does not just help with my calories intake, but also delicious.
I love the layered approach, making individual enchiladas takes so long! This recipe gives you all the perfect flavors without as much effort, love it!
Absolutely Delicious and Full of Goodness!! Healthy and Amazing Portions without all the Guilt of some Dinners Definitely a Fan of Healthy eating this time and Point in my Life. Thank you for sharing this Delicious Recipe!!
I love cooking and your recipe for sure would help me a lot to be the best version of myself. Thanks for sharing!
Awesome recipe! I used Rotel for the “diced tomatoes with chilis.” I did salt the chicken when I cooked it, but other than that I didn’t add any seasonings, and it was perfect. My husband who salts and peppers everything didn’t add a thing. Will definitely be making this agian.