I get satisfied reviews every time I serve this beef enchilada casserole—even from my father, who usually doesn’t like Mexican food. It smells delicious while baking.
WEIGHT WATCHERS SMARTPOINTS: 8 per serving (SP calculated using the recipe builder on weightwatchers.com)
WEIGHT WATCHERS POINTS PLUS: 8 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)
NUTRITION INFORMATION PER SERVING: 339 calories, 32 g carbs, 6 g sugars, 9 g fat, 3 g saturated fat, 31 g protein, 6 g fiber (from myfitnesspal.com)
This is a Chicken Enchilada Casserole and it’s sososososo delicious. It’s like taking all the goodness of an enchilada, stacking it up, and baking it under a layer of cheese. It’s also incredibly easy. Hello, did you see that there are only FIVE ingredients here? As I was writing the recipe out I kinda couldn’t believe it. It looks and feels and tastes like something that took a really long time to make. It’s like free work or something.
Here’s watcher gonna do.
Put some sauce down. Now layer away. We’ve got tortillas, beans, chicken, cheese and sauce all up in there. Go for it.
Now let’s top it all off with ze cheese. You pick! I used Mozzarella because I had it. You could use Monterrey Jack or Provolone or Colby Jack or Mexican flavored cheese or anything you want. Naturally. It’s a “casserole” after all, right? Lots of cheese is necessary.
How to make it:
- 2 (10 oz) cans red enchilada sauce, divided
- 9 (6 inches) yellow corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)
- 1 (16 oz) can fat-free refried beans
- 4 teaspoons canola oil
- 1 ½ lb boneless, skinless chicken breasts, chopped into small bite-sized pieces (about ½”)
- 1 medium onion, diced
- 1 cup drained and rinsed canned black beans
- ¾ cup frozen corn kernels
- 6 oz 50% light sharp cheddar cheese, shredded (I used Cabot)
- Preheat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray. Drizzle about 1/3 cup of the enchilada sauce across the bottom of the dish and spread around with the back of a spoon to lightly coat the bottom of the dish. Arrange 4 ½ of the tortillas across the bottom of the dish to cover the majority of the space (my arrangement is pictured above). Use a spatula to spread the refried beans evenly across the tortillas, forming an even layer across the whole dish. Set aside.
- In a large skillet or saute pan, bring the oil to medium heat. Add the chopped chicken and diced onion and stir to coat in the oil. Cook, stirring occasionally until the chicken is cooked through and the onions are softened (6-10 minutes). Drain the liquid from the pan if necessary. Add all the remaining enchilada sauce, the black beans, and the corn and stir together. Remove from heat.
- Spoon about half of the chicken and sauce mixture evenly across the top of the refried bean layer in the casserole dish. Sprinkle about half of the cheddar cheese evenly across as well. Arrange the remaining 4 ½ tortillas in a similar style to step 1 (I did the same but flipped the layout so any small missing spots from layer 1 would be covered and vice versa). Spoon the remaining chicken and sauce mixture evenly across the newly laid tortillas. Sprinkle the remaining cheese over the top. Bake in the oven for 30 minutes. Cut into 8 pieces and serve.