Chicken Enchilada Casserole

Chicken Enchilada Casserole
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This one-dish meal is great for a weeknight meal or as a appetizer for a party. Serve it with steamed broccoli or a green salad.
Chicken Enchilada Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This one-dish meal is great for a weeknight meal or as a appetizer for a party. Serve it with steamed broccoli or a green salad.
Servings Prep Time Cook Time
6servings 10minutes 45minutes
Servings Prep Time
6servings 10minutes
Cook Time
45minutes
Ingredients
  • 1/2 cup medium white/yellow onion chopped
  • 1 cup frozen corn kernels
  • 1 TBSP ground cumin
  • 3 8-inch whole-wheat tortillas
  • 24 oz boneless, skinless chicken breast cooked and diced
  • 1 roasted red bell pepper diced
  • 1 can (14.5 ounce) black beans drained, rinsed and mashed slightly
  • 1 TBSP chopped cilantro
  • 1 1/2 cup salsa
  • 1 cup Weight Watchers Mexican Cheese
Servings: servings
Units:
Ingredients
  • 1/2 cup medium white/yellow onion chopped
  • 1 cup frozen corn kernels
  • 1 TBSP ground cumin
  • 3 8-inch whole-wheat tortillas
  • 24 oz boneless, skinless chicken breast cooked and diced
  • 1 roasted red bell pepper diced
  • 1 can (14.5 ounce) black beans drained, rinsed and mashed slightly
  • 1 TBSP chopped cilantro
  • 1 1/2 cup salsa
  • 1 cup Weight Watchers Mexican Cheese
Servings: servings
Units:
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Line a deep-dish 9" pie pan (or Springform cheesecake pan) with foil, then coat with cooking spray.
  3. Place a small saute pan over medium heat. Coat with cooking spray.
  4. Add the onion, corn, and cumin, and cook until corn starts to brown, about five minutes, then remove from heat.
  5. Place one tortilla in the bottom of the prepared pie pan.
  6. Layer on half of the chicken, diced pepper, black beans, cilantro, corn and onions. Pour on 1/2 cup salsa, sprinkle on 1/3 cup cheese and top with a tortilla.
  7. Repeat for the second layer, then top with the remaining tortilla, 1/2 cup salsa and 1/3 cup cheese.
  8. Cover with foil and bake for 30 minutes, then remove the foil and bake another 15 minutes.
  9. Let cool for five minutes before slicing into six wedges and serving.
Recipe Notes

Nutrition Facts
Chicken Enchilada Casserole
Amount Per Serving
Calories 279 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 643mg 27%
Total Carbohydrates 31g 10%
Sugars 5g
Protein 29g 58%
* Percent Daily Values are based on a 2000 calorie diet.

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