Planning a little get-together with your friends and family but you want to serve a healthy but satisfying meal? Then look no further because I have the perfect casserole dish for a big group – Weight Watchers Chicken Enchilada Bake Casserole!
If you are looking for more Weight Watchers chicken recipes, then this easy and healthy recipe combines rich flavors of enchiladas in a satisfying and easy-to-make casserole that’s sure to become a group favorite!
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How to make Weight Watchers Chicken Enchilada Bake
This Weight Watchers recipe is very healthy and is only 5 Weight Watchers points per serving! So, if you are hosting a party or dinner with a group, then here is a tasty WW chicken enchilada recipe that everyone will love!
12 oz of shredded chicken (Cooked boneless skinless chicken breast)
18 tortilla(s), small, (4-inch) of Corn tortilla
6 oz of Shredded reduced fat Mexican-style cheese
¾ cups of Reduced fat sour cream
2 medium, halved lengthwise and sliced 1⁄4 inch thick of Uncooked zucchini
28 oz, fire-roasted (undrained) Canned diced tomatoes
1 Canned chipotle peppers in adobo sauce
3 cups of chopped Uncooked onion
1 pound, sliced 1⁄4 inch thick Cremini mushroom
1½ Tbsp Olive oil
4 cloves of smashed Garlic
1 tsp of Dried oregano
2 tsp of Ground cumin
2 tsp Chili powder
1½ tsp Table salt
Cooking Spray
More notes and tips for the best WW Chicken Enchilada Casserole
This easy Weight Watchers chicken enchilada recipe is very straightforward and easy to make. But if you want to get the best results from your dish, then I have here more notes and tips for the best chicken enchilada casserole WW recipe:
- Make sure to use lean chicken breast or tenderloins for this recipe to keep the dish Weight Watchers friendly and low in saturated fat and calories. You can also use rotisserie chicken.
- I personally prefer using corn tortillas instead of flour tortillas to keep the chicken casserole gluten-free and low in calories.
- I love this recipe because you can improve the nutritional value of the casserole by adding more vegetables. You can add diced bell peppers, onions, corn, or black beans in between the layers for more fiber and vitamins.
- If you are going to use raw chicken, precook it before arranging the casserole to make sure that it will be fully cooked during the baking process. You can bake, grill, or sauté the chicken until tender and then shred or dice it.
- Feel free to adjust the spiciness level of the casserole by adding more or less chili powder, cayenne pepper, or diced green chilies to a cup of the enchilada sauce according to your taste preferences.
- Once the casserole is baked, you can start garnishing it with fresh cilantro, diced green onions, sliced jalapeños, or any garnish of your choice. You can even add a squeeze of lime juice for added flavor.
- Add your own choice of cheese to make this dish cheesy.
What to serve with Chicken Enchilada Bake Recipe
- Air Fryer Corn on the cob
- Air Fryer Green Beans
- Salsa and Pico de Gallo
- Tortilla Soup
How to store Chicken Enchiladas Casserole leftover
Allow the baked chicken enchilada casserole leftovers to cool down to room temperature before storing. Transfer the cooled casserole into airtight containers.
If you have a large casserole leftovers, divide it into individual portions and in different containers.
Store the chicken enchiladas in the fridge for 3 to 4 days. You can also freeze them for 2 to 3 months. But for the best quality, it is advisable to consume it within 1 to 2 months.
You can reheat your leftovers in the microwave, oven, or stovetop until it reaches an internal temperature of 165°F (74°C) for food safety.
Weight Watchers Chicken Enchilada
This delicious recipe is perfect for a group of people who are on a Weight Watchers program! Check out this delicious weight watchers chicken enchilada recipe that you can easily do and can satisfy your cravings.
Ingredients
- 12 oz of shredded chicken (Cooked boneless skinless chicken breast)
- 18 tortilla(s), small, (4-inch) of Corn tortilla
- 6 oz of Shredded reduced fat Mexican-style cheese
- ¾ cups of Reduced fat sour cream
- 2 medium, halved lengthwise and sliced 1⁄4 inch thick of Uncooked zucchini
- 28 oz, fire-roasted (undrained) Canned diced tomatoes
- 1 Canned chipotle peppers in adobo sauce
- 3 cups of chopped Uncooked onion
- 1 pound, sliced 1⁄4 inch thick Cremini mushroom
- 1½ Tbsp Olive oil
- 4 cloves of smashed Garlic
- 1 tsp of Dried oregano
- 2 tsp of Ground cumin
- 2 tsp Chili powder
- 1½ tsp Table salt
- Cooking Spray
Instructions
- Preheat your oven to 425°F and coat your baking dish with a nonstick spray.
- In a large nonstick skillet, heat your cooking oil over medium heat. If the oil starts to simmer, add 2 cups of onion and cook while stirring occasionally until translucent for about 2 to 3 minutes.
- Add the mushrooms, zucchini, and salt. Cook while stirring occasionally for around 15 to 20 minutes until the vegetables are softened.
- To make the enchilada sauce: Get a blender and place the purée tomatoes, chipotle pepper, chili powder, garlic, cumin, oregano, and 1 cup onion and salt. Blend.
- Transfer the cooked vegetables to a medium bowl and stir in the chicken and 1 cup of the tomato sauce.
- Spread 1/2 cup of tomato sauce in the bottom of the baking dish. Top with 6 tortillas, overlapping each other to fit inside the dish.
- Spring with half of the chicken mixture and 1/2 cup of cheese.
- Top with 6 more tortillas, the remaining chicken mixture, and 1/2 cup of cheese. Top with the remaining tortillas and spread the top with the remaining enchilada sauce and sprinkle with cheese.
- Bake until golden and bubbling for around 15 to 20 minutes.
- Let cool for about 5 minutes and serve with 1 tbsp of sour cream per serving.
I’m Anastasia and I’m a full-time blogger, online entrepreneur, and Pinterest marketing strategist. I help digital entrepreneurs and bloggers drive targeted traffic from Pinterest either through my online courses or through Pinterest consultancy.