If you love the flavors of Mexican food then you will love this easy Weight Watchers Chicken Enchilada Bake recipe. It is one of my all-time favorite creations and my whole family enjoys eating it. Finding hearty, filling, and low-point Weight Watchers recipes is sometimes hard, but this one is a keeper for sure!
THIS IS ONE OF MY #1 RECIPES
I created this recipe years ago when I started back on my WW journey and had no idea it would become a FAVORITE with so many people. It is the most viewed recipe on my blog and has been pinned over 160K times from my site!
I know you are going to love this family-friendly Weight Watchers dinner recipe!!
INGREDIENTS FOR WW CHICKEN ENCHILADA CASSEROLE
Casseroles and soups are my favorite kinds of dinner. They are comforting, warm, and full of lots of flavors. This simple WW Mexican chicken casserole is full of ingredients that are healthy and filling!
- Enchilada sauce
- Extra thin yellow corn tortillas (I like to buy this brand)
- Fat-free refried beans
- Taco seasoning
- Cooked boneless skinless chicken breast
- Black beans
- Diced tomatoes and green chilies
- 2% shredded cheese
WHAT KIND OF CHICKEN DO I USE?
This recipe calls for already cooked boneless skinless chicken breast that is chopped and ready to go.
To keep this recipe low in points it is important to use boneless, skinless chicken breasts. This is a Weight Watchers chicken recipe you will make over and over again.
I will prepare my chicken breasts a couple of ways.
- Sometimes I will put the chicken in the crockpot and cook it during the day. It will be ready late afternoon and can be diced up and put into the casserole. I love this easy crockpot shredded chicken recipe that gives you wonderful, simply seasoned chicken.
- If I forget to get the chicken into the crockpot then I will simple cook it on the stove top. Just put the chicken into a big pot with water and cook it until the chicken is done!
- Lastly, you can buy already cooked and shredded chicken breasts at the store to save time.
HOW TO MAKE A WEIGHT WATCHERS CHICKEN ENCHILADA BAKE
Making this Weight Watchers Chicken Enchilada Bake won't take long. You can even put the casserole together in the morning and leave it covered in the refrigerator until dinner time. Then take it out and bake!
STEP ONE: SEASON REFRIED BEANS
Start off by preheating the oven to 350°F.
In a large bowl, combine the fat-free refried beans and the taco seasoning. Set aside for a few minutes.
STEP TWO: ADD TORTILLAS TO PAN
Spray a glass 9 x 13 baking dish with nonstick cooking spray.
Pour about 1/3 cup of the enchilada sauce into the bottom of the prepared baking dish. Spread the sauce around so it lightly covers the bottom of the baking dish.
Arrange 4.5 tortillas across the bottom of the pan to cover it as evenly as possible. I cut two tortillas in half so the entire bottom of the pan is covered. There will be one 1/2 tortilla left over that you will use later. The picture below shows you how to place the corn tortillas.
STEP THREE: ADD REFRIED BEANS
Now spread the seasoned bean mixture evenly on top of the corn tortillas.
STEP FOUR: COMBINE FILLING INGREDIENTS
I like to grab the bowl I used to mix the refried beans…this saves some dirty bowls! Add the cooked chicken, drained black beans, drained Ro-Tel, and the remaining enchilada sauce to the bowl.
Stir these ingredients together.
STEP FIVE: LAYER FILLING
Now spoon half of this filling mixture on top of the refried bean layer.
Place the remaining 4.5 tortillas on top of the mixture.
Spoon the remaining filling mixture on top of the last layer of corn tortillas and spread it out evenly.
Sprinkle the cheese over the top.
STEP SIX: BAKE
Place the baking dish into the preheated oven, uncovered, and bake for 30 minutes or until the casserole is cooked through and the cheese is nice and melty on top!
WEIGHT WATCHERS POINTS
This casserole is great for anyone, but it is super for those following the Weight Watchers plan.
The Weight Watchers Chicken Enchilada Bake is cut into 8 equal portions. Each portion is a serving and these are generous servings!!
Each serving is 4 points for the blue and purple plans. A serving is 7 points for the green plan.
The points were figured using the ingredients listed in the recipe on the WW recipe builder. Remember there can be variations based on different brands.
On the current WeightWatchers Program (2023) it is 3 points per serving.
ADD ZERO POINT TOPPINGS
This WW Mexican casserole is a complete meal. It is always fun to add some zero-point toppings though!
Feel free to add these zero point foods to your plate:
- Fresh cilantro
Remember if you add sour cream, guacamole, extra cheese, etc you will need to figure and add those points to your meal.
MORE MEXICAN-INSPIRED WW YUMMINESS
Mexican-inspired recipes are some of my faves and I love coming up with WW-friendly ideas with those amazing flavors.
It is possible to enjoy Mexican food without any guilt or using all your points for the day in one meal! Here are some more great recipes to check out:
- WW Recipes for Cinco de Mayo
- Weight Watchers Baked Chicken Fajita Tostadas
- WW Chicken Enchiladas
- Weight Watchers Slow Cooker Steak and Bean Soft Tacos
Be sure to check out my Weight Watchers Mexican-Inspired Cookbook which is packed full of recipes…that have points already figured for all 3 plans!
WEIGHT WATCHERS CHICKEN ENCHILADA BAKE RECIPE
You can download and print off the complete ingredients and instructions for this delicious Weight Watchers Chicken Enchilada Bake via the recipe card below.
Please, please, please leave a 5-star rating if you like this recipe! It is very appreciated and helps me more than you know!
- 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
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 4 my WW Points for the Blue and Purple plans and 7 my WW Points for the Green plan.
You can add lettuce, jalapenos, and salsa to the top if you want for zero points!
On the current WeightWatchers Program (2023) it is 3 points per serving.
Be sure to PIN this for later and SHARE on social media!
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Why can’t i print this recipe
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!
Hello! Can you make this ahead and bake later this evening?
Yes I think you could. I haven’t tried freezing it though.
This recipe is delicious! And….just as good the next day reheated!!!
Thank you for the kind words Sandy! Have a great day.
I’ve had this problem as well Not only with this recipe but with others as well on other sites. What I found is if you hit those three little buttons mine is on the upper right it gives you a list of options if you click on the option open in chrome You’re then able to print the recipe at least that is work for me
Candice Holzsager says
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.
If you have an Instant Pot, you can cook them quickly in that ahead of time and they will shred easily.
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))
Saturated Fat: 2.0g
Hope this helps
Kelsey Pettigrew says
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.
Katrina L. says
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!
Mary celona says
What size can of tomatoes?
Loved it! Generous portions too!
Connie Hardeman says
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.
Simona Padgett says
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
Jeanne Wittmann says
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.
Rudy baca says
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!
Jenny A. says
Chelli fields says
Great recipe. I fixed it this past weekend and took some to my co worker and they loved it!!
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!
Michelle WilliamsonAbsolutely says
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.
Lisa Bartlett says
My kids loved this. It’s very good. I cooked the chicken breasts in broth in the Instant pot ahead of time. Used homemade taco seasoning recipe from the internet since I didn’t have packet.
I will definitely make this again.
Hello, this looks yummy! Have you tried freezing serving? My hubby doesn’t like Mexican, but it’s my favorite. I’m thinking I could pop a serving in the microwave or air fryer for a quick meal. Thanks!
I have not tried freezing it, but have eaten it as leftovers with success from the fridge. Thanks!
Hubby and I used canned chicken and it was really delicious – topped it with Fage Greek yogurt in place of sour cream- servings are large for only 4 points
First, I just want to say that ANYONE complaining about the recipe you posted for FREE should reevaluate how they communicate with others as well as their gratitude…
I made this recipe two nights ago, and I really enjoyed it! It was nice to have familiar flavors made in a different way. I used 99% fat free ground turkey instead of chicken and cooked it with half the packet of taco seasoning. I also added corn to the meat mixture since it’s free! I really enjoyed it.
Also, the toppings suggestions were great- really reminded me of a Mexican pizza once I had the lettuce, tomatoes, and fat free greek yogurt on top. I used cilantro and 2 T of Kroger southwest taco strips salad toppings, too.
Thanks again for your recipe!!
Thanks so much Robin! I appreciate your kind words.
Based on the nutritional information provided, this is 7 points on the blue plan. Delicious, but just so everyone is aware. 🙂
Points are not necessarily accurate using nutritional information. The best way to calculate points is to add each ingredient to the recipe builder. That is how the points were calculated. Using nutritional information does not take into account foods that are zero points!!
Oh that makes perfect sense now! I was trying to understand the points difference but didn’t think about how it doesn’t take into consideration zero point foods!
Making this as I type and I’m so excited! I’ll let you know how it turns out. Thank you so much for the recipe. I’m 9 lbs away from goal and looking for new things to try to keep me going!
I just want to say that you are extremely gracious and kind in all of your responses.
Thank you Sam…I do try to be gracious…I try to never type something I wouldn’t say to someone’s face! 🙂
I love this enchilada bake recipe. It was so much easier to make that I thought it would be and the flavors were delicious!
Made this 5 times now, filling and delicious 😋, I added 1 can sweet corn drained and salsa.
This enchilada bake recipe is fantastic. It was a lot easy to prepare than I expected, and the tastes were fantastic! I will Definitely Try this in my newly purchased Metal Finish Frying Pan
I agree with the other lady you are giving us a free recipe taking your time to do it. There should be no complaints. Make the recipe if you want to change it change it. If the points aren’t right fix them on your end don’t complain. I cannot wait to make this and I know it’s going to be delicious. And you are very gracious in answering people bless you for that dear.
Any idea how many points this is on the new WW plan?
There is a link in the post and in the recipe card with a link that will take you to WW and show you how many points you get on your personal plan.
Carrie Robinson says
Coming way late to this post. Any thoughts on using green enchilada sauce? That’s all I have and it seems like it would still work? Thank you
I think it will work but will change the taste.
Andrea ZW says
Made this tonight. My family loved it and didn’t even realize that it was a Weight Watchers meal!
Gail Angrimson says
We loved this!
Leigh-Anne Soules says
Very tasty and easy to make. I made with flour tortilla and yes it was mushy but still very tasty. Compared to your picture mine had a lot more liquid. I’ll definitely make it again.
Carly Simpson says
I made this with 2 pounds (uncooked) of 93/7 ground beef, street size corn tortillas, and I used another packet of taco seasoning (low sodium) but to season the beef. It was delicious!! Thank you.
Very easy and delicious! Reheats beautifully. My family loves this recipe very much.
This was truly amazing! Easy and so, so tasty!!! I added sliced black olives and diced chives, but it would be great without them. Having just started WW I know that there is filling and tasty recipes out there. Thank you!!
Thank you for sharing! I didn’t tell my husband it was a WW recipe until after we ate:) He loved it. I took the hit to my points and added extra cheese to one of my layers – it was worth it, especially since this is a pretty low point food per serving.
I can’t wait to try this but I don’t like black beans. What other kind would you suggest?
I think pinto would work or really any kind of bean should be fine.