Chicken Enchilada Bake

So far I am loving Weight Watchers! It’s the easiest program I have ever done. I can follow it, my family enjoys eating the same foods I am eating and the food is delicious! No more eating pre-made packaged food that tastes like cardboard. Tonight, I made a chicken enchilada bake that is full of flavor and low on points. Best of both worlds!

To make this yummy chicken enchilada bake you will need the following –

19 ounce can of Enchilada Sauce (red)
9 Yellow Corn Tortillas
16 ounce Fat-Free Refried Beans
1 pkt Taco Seasoning
1 to 1 1/2 lbs cooked Chicken Breast either cubed or shredded
1 can Black Beans – drained
1 can Rotel diced tomatoes and green chilies
1 cup Mexican Cheese Mix
Non-stick Cooking Spray
9×13 Baking Dish

This can be a quick and easy weeknight meal if you prep your chicken the night before.

Step 1 is to bake that chicken! Sprinkle a little extra virgin olive oil, salt, and pepper then back at 400F for 20-30 minutes until the chicken reaches an internal temp of 165. Let it rest for about 10 minutes before you shred or slice the chicken, this lets the juices stay in the chicken, keeping it moist.  You can do this step the night before or the day of.

Now it’s time to get started on your chicken enchilada bake! This one is super easy and fun, the kids can help too!

Start off by preheating your oven to 350F. Be sure to double-check nothing is in the oven before you turn it on. Also, move that rack to the middle position.

Take your 9×13 baking dish and give it a quick spray with non-stick cooking spray.

Pour about 1/3 c of the enchilada sauce on the bottom of the pan making sure to get a thin coating all over the bottom.

Next, with 4 1/2 tortillas cover the bottom of the pan. You may need to break up more than one to get full coverage.

Now take the refried beans and taco seasoning and combine in a small bowl. Once they have been mixed well, spread it over the tortillas.

In a large bowl, combine the chicken, black beans, Rotel and remaining enchilada sauce.  Stir until well mixed.

Take half of the mixture and spread evenly over the refried beans.

Use your remaining 4 1/2 tortillas to cover the chicken mixture. We are making a second layer, kind of like lasagna.

Now, spread the remaining chicken mixture over the top of the tortillas you just put down.

Cover with cheese, making the layer as even as possible.

Bake for roughly 30 minutes until the cheese is golden.

If you split this bake into 8 servings each one will be 4 points. However, I can easily split this into 12 servings so that’s 3 points!!

You can add zero-point toppers like lettuce, pico or jalapenos. Or add some sour cream for additional points.

Check out our other Weight Watcher recipes.