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Chicken Enchilada Casserole

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course All Recipes, Dinner, Lunch
Cuisine 1:1 Ratio, All, Bodybuilding Friendly, Mexican, Poultry, Sandi's Favorites
Servings 6 servings
Calories 279 kcal


  • 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


  • Preheat the oven to 375 degrees Fahrenheit.
  • Line a deep-dish 9" pie pan (or Springform cheesecake pan) with foil, then coat with cooking spray.
  • Place a small saute pan over medium heat. Coat with cooking spray.
  • Add the onion, corn, and cumin, and cook until corn starts to brown, about five minutes, then remove from heat.
  • Place one tortilla in the bottom of the prepared pie pan.
  • 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.
  • Repeat for the second layer, then top with the remaining tortilla, 1/2 cup salsa and 1/3 cup cheese.
  • Cover with foil and bake for 30 minutes, then remove the foil and bake another 15 minutes.
  • Let cool for five minutes before slicing into six wedges and serving.



Calories: 279kcalCarbohydrates: 31gProtein: 29gFat: 5gSodium: 643mgSugar: 5g
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