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.
Only 4 Freestyle SmartPoints 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 Freestyle SmartPoints. 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 can of enchilada sauce
- 9 extra thin yellow corn tortillas
- 16 ounce can fat free refried beans
- 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.
-
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 Weight Watchers Freestyle SmartPoints.
You can add lettuce, jalapenos and salsa to the top if you want for zero points!
Jamie
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bev says
June 10, 2017 at 8:31 pmWhy can’t i print this recipe
Jamie says
June 11, 2017 at 9:02 amHi 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.
Candice Holzsager says
June 27, 2017 at 4:32 pmYou never mentioned cooking the chicken first….
Jamie says
June 27, 2017 at 7:32 pmSorry…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.
Greg says
August 24, 2017 at 7:58 amAre you baking the chicken? Or a slow-cooker?
Jamie says
August 24, 2017 at 7:18 pmYou can cook it anyway you prefer! I usually have some shredded, cooked chicken in the freezer ready to use for casseroles.
Mackenzie says
July 16, 2017 at 5:47 pmWhat are the macros for this recipe?
Jamie says
July 17, 2017 at 8:05 amI am sorry…I am not up on macros!
Amanda says
October 3, 2017 at 2:26 pmMackenzie, 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
Kelsey Pettigrew says
June 11, 2018 at 9:23 amIs this for one serving? 1/8 of the whole? Thanks!!
Jamie says
June 12, 2018 at 5:17 pmYes I divided it into 8 servings.
Lisa says
September 5, 2017 at 4:41 pmThis is actually 9 smart points a serving
Jamie says
September 6, 2017 at 7:46 amIt 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!
Cathy says
September 6, 2017 at 4:43 pmWhat is the portion size please?
Jamie says
September 7, 2017 at 10:12 amI cut this into 8 even pieces.
Katrina L. says
September 16, 2017 at 7:15 amCan i freeze this recipe for later in the week?
Jamie says
September 17, 2017 at 3:08 pmI haven’t tried freezing it. If you try it, let me know how it works for you!
Wen says
September 22, 2018 at 7:47 amI froze, thawed and reheated a portion and it still tasted great!
Jamie says
September 23, 2018 at 9:42 pmGreat to know!
Elaine says
November 1, 2017 at 1:43 pmI 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!
Lea says
December 4, 2017 at 6:06 pmI 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.
Jamie says
December 4, 2017 at 7:14 pmGreat idea! I am excited about the new Freestyle program!
Mary celona says
March 9, 2018 at 5:56 amWhat size can of tomatoes?
Lea says
March 9, 2018 at 6:31 pm14.5 ounce.
Janet says
January 26, 2018 at 9:42 pmLoved it! Generous portions too!
Connie Hardeman says
March 19, 2018 at 8:56 pmWould this work with flour tortillas? I’m not crazy about corn tortillas. Thanks!
Jamie says
March 19, 2018 at 9:11 pmI 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!
Jen says
April 17, 2018 at 5:48 pmIt 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!
Jamie says
April 17, 2018 at 7:18 pmHi 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.
Jen says
April 25, 2018 at 10:49 pmWe loved this! I’ll definitely make this again soon. Thanks!
angel says
April 23, 2018 at 8:47 amim happy to find your recipes they are a great helping tool for me !!!!!!!!!!!!
Jamie says
April 23, 2018 at 6:53 pmI am so glad! Have a great week.
Simona Padgett says
May 20, 2018 at 9:07 pmThis 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
Jamie says
May 21, 2018 at 11:27 amGreat idea!
Jeanne Wittmann says
June 28, 2018 at 12:42 pmHi 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?
Jamie says
June 28, 2018 at 3:13 pmHi 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.
joyofmine says
July 3, 2018 at 1:43 pmI 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! 🙂
Jamie says
July 3, 2018 at 5:17 pmHi, 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.
Rudy baca says
August 13, 2018 at 2:14 pmWhat temperature do you cook these at
Jamie says
August 13, 2018 at 2:32 pmIt is listed in the directions as 350 degrees F.
Nicole says
September 26, 2018 at 12:57 pmSorry I just saw you answered this in the comments already. Missed it the first time I looked.
Hannah says
October 22, 2018 at 2:23 pmI 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!
Jamie says
October 23, 2018 at 10:50 amI am glad you both like it as much as my family does!
MeganB17 says
November 12, 2018 at 2:55 pmDid you mean “1 can” of tomatoes and green chiles, not “1 ounce can”? And do you drain them first?
Jamie says
November 13, 2018 at 11:26 amIt 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!
Adam says
December 16, 2018 at 8:55 pmHi 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 😊
Jamie says
December 17, 2018 at 8:26 amHi 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!
Rebecca says
December 26, 2018 at 9:13 pmAbsolutely too much sodium. Use no sodium canned goods, use frozen corn & make homemade taco seasoning. Tasty & healthier.
Paige says
February 26, 2019 at 11:55 amI 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!
Jenny A. says
June 5, 2019 at 8:37 pmAwesome Recipe!