Weight Watchers Chicken Enchilada Casserole Recipe
Weight Watchers Chicken Enchilada Casserole Recipe. If you’re in the mood for a cozy and satisfying dinner, this Mexican Casserole is just the ticket.
It has tender chicken, a blend of veggies like onions, mushrooms, and zucchini, all wrapped up in soft tortillas.
The secret to its mouth-watering taste lies in the homemade tomato sauce, spiced up with chipotle pepper, garlic, and a mix of spices that bring a warm, inviting aroma to your kitchen.
Weight Watchers Points
5 Points (2022/2023 Plan)
MyWW Points: 5 Blue Plan and 7 Green Plan
5 WW Freestyle Points and 7 Smart Points
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Weight Watchers Chicken Enchiladas
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Chicken Enchilada Casserole
Equipment
Ingredients
- 1½ tablespoon olive oil
- 3 cups chopped onions divided
- 1 pound crimini mushrooms sliced 1⁄4 inch thick
- 2 medium zucchini sliced 1⁄4 inch thick
- 1½ teaspoon salt divided
- 1 can (28oz) fire-roasted diced tomatoes undrained
- 1 chipotle peppers in adobo sauce chopped
- 4 cloves garlic smashed
- 2 teaspoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 12 ounces cooked chicken breast shredded
- 18 small corn tortillas
- 6 ounces reduced-fat Mexican style shredded cheese
- ¾ cup fat free sour cream optional
Instructions
- Turn on the oven and set it to 425° F
- Spray a 13-by-9-inch baking dish with nonstick spray.
- Heat some oil in a large skillet over medium heat.
- When the oil is hot, add 2 cups of onion. Cook them until they're see-through, which takes about 2 to 3 minutes.
- Add mushrooms, zucchini, and 1⁄2 teaspoon of salt to the skillet. Cook these veggies for 15 to 20 minutes until they're soft. Stir them now and then.
- While the vegetables are cooking, make the sauce. In a blender, mix tomatoes, chipotle pepper, garlic, chili powder, cumin, oregano, the rest of the onion, and 1 teaspoon of salt. Blend them until smooth.
- Once the vegetables are done, put them in a medium bowl. Add the chicken and 1 cup of the tomato sauce you just made. Mix them together.
- Take your baking dish and spread 1⁄2 cup of the tomato sauce on the bottom.
- Place 6 tortillas over the sauce. It's okay if they overlap to fit in the dish.
- On top of the tortillas, add half of your chicken and veggie mix. Then sprinkle 1⁄2 cup of cheese over it.
- Now, layer 6 more tortillas, the rest of the chicken mixture, and another 1⁄2 cup of cheese.
- Finish by placing the last 6 tortillas on top. Cover them with the remaining tomato sauce and sprinkle the rest of the cheese over it.
- Bake in the oven for 15 to 20 minutes. It should look golden and bubbly when it's done.
- Let rest 5 to 10 minutes to let it cool down a bit before serving.
- Serve each piece with a tablespoon of sour cream.
Notes
Nutrition
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