Chicken Enchilada Bake
A yummy 4 point weight watcher meal that is sure to please the whole family. This Chicken Enchilada Bake is a quick solution to weeknight dinner planning.
- 19 ounce Enchilada Sauce 1 large can
- 9 Yellow Corn Tortillas
- 16 ounce Fat-Free Refried Beans 1 can
- 1 pkg Taco Seasoning
- 1 1/2 lbs Baked Boneless Skinless Chicken Breasts
- 1 can Black Beans, drained and rinsed
- 1 can Rotel diced tomatoes and green chilies
- 1 cup Mexican Cheese Mix
- Non-stick Cooking Spray
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.