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
Tips and Tricks
Flavor Enhancement
For an extra depth of flavor, roast the mushrooms and zucchini in the oven with a bit of olive oil and salt before adding them to the skillet. This can enhance their natural sweetness and add a slight caramelized flavor.
Sauce Preparation
If you prefer a chunkier sauce, pulse the ingredients in the blender a few times instead of blending until smooth. This gives a more rustic texture to your dish.
Tortilla Preparation
To avoid soggy tortillas, lightly toast them on a dry skillet or directly over a gas flame before layering them in the baking dish. This adds a bit of crispness and prevents them from becoming too soft.
Layering Tips
When layering the tortillas, slightly overlap them to ensure even coverage and stability in the dish. This helps in cutting and serving neat portions.
Cheese Melting
For an extra gooey and golden top, broil the dish for the last 2 minutes of baking. Keep a close eye to avoid burning, as the cheese can brown quickly.
Serving Suggestions
This dish pairs well with a side of fresh guacamole or a simple green salad to balance the rich flavors. For added heat, sprinkle some fresh jalapeño slices or a dash of hot sauce on top.
Make-Ahead Tips
This recipe can be assembled a day in advance and stored in the refrigerator. Just bring it to room temperature before baking, or adjust the baking time to ensure it’s heated through.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture of the tortillas.
Freezing Instructions
This dish freezes well. Assemble the casserole but do not bake. Wrap it tightly with plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
Related Recipes
Weight Watchers Easy Turkey Enchiladas
Weight Watchers Chicken Taco Casserole
Weight Watchers Chicken Enchiladas
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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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