Weight Watchers Recipe of the Day: Easy Stacked Chicken Enchiladas
My email inbox keeps blessing me with the perfect recipes just when I need them. This one for easy stacked chicken enchiladas is a great example.
It arrived just this week as I was trying to figure out how best to use up leftover grilled chicken and corn tortillas.
A quick check of the ingredients list confirmed I had everything on hand I needed to make them, which is exactly what I did yesterday.
How Many Calories and WW Points in these Stacked Enchiladas?
According to my calculations, each serving has 230 calories and:
5 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Stacked Chicken Enchiladas Recipe Notes
These enchiladas are the stacked version of a classic Tex-Mex casserole combining shredded cooked chicken, black beans, corn tortillas and cheddar cheese with a simple enchilada/picante sauce (affiliate link).
I made a few changes to make the recipe easier and a little more Weight Watchers friendly.
I skipped an initial step of cooking chopped bell pepper and garlic in oil. I thought there would be enough flavor with the sauce and it saved me from having to turn on the stove and dirty a skillet.
I also changed the ratio of enchilada sauce and picante sauce (affiliate link) and used low-fat cheddar cheese to lighten it up.
Easy to make and packed with flavor, I'll be making this again the next time I need a way to use up cooked chicken and tortillas. Enjoy!
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Easy Stacked Chicken Enchiladas Recipe
- 1 cup shredded cooked chicken breast
- 1 cup canned black beans, rinsed and drained
- ⅓ cup thinly sliced green onions
- ¼ cup enchilada sauce
- ¾ cup picante sauce
- 4 (6-inch) corn tortillas
- 1 cup shredded low-fat cheddar cheese
- Preheat oven to 350F degrees. (I used my toaster oven since it's large enough to hold a 9-inch pie plate.)
- Coat a 9-inch pie pan with nonstick cooking spray and set it aside.
- In a bowl, stir together the chicken, black beans and green onions. Set aside.
- In another large bowl, stir together the enchilada and picante sauces.
- Coat both sides of one tortilla with the sauce mixture and place it in the prepared pie plate. Top with ⅓ of the chicken mixture and ¼ cup cheese.
- Repeat layers twice.
- Top with remaining tortilla, sauce and cheese.
- Cover and bake at 350°F for 20 to 30 minutes, or until heated through.
- Cut into wedges and serve.
Source: adapted from Taste of Home
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like these easy stacked chicken enchiladas you might also like:
- Easy Ground Beef Enchilada Casserole
- Weight Watchers Taco Soup
- Crock Pot Chicken Tortilla Soup with Black Beans
- Weight Watchers Cheese & Black Bean Nachos
- Crock Pot Taco Fillings
- Easy Mexican Skillet Pizza
Kitchen Tools Used to Make These Enchiladas
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Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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That looks really good. I like the combination of the chicken and the black beans.
Thanks Kitty. It was really good. I'm definitely planning to make it again.
Yum! I need a new recipe to try, this is it!
It sounds very good and easy, but I would miss the onion and pepper addition. They could be microwaved right in the pie plate so as not to dirty a skillet. I think I would add some sliced mushrooms to that also.
Hi Ann, thanks for your thoughts. Yes, of course, you should make the recipe your own by adding/deleting the ingredients to suit your likes. Love the idea of microwaving onions, mushrooms and peppers right in the pie plate. Thanks for taking the time to share!
I came to this page via a link from Yummly. The original page showed a nutrition chart with the following:
130 calories per serving
1 g fat
26 g carbohydrates
7 g dietary fiber
3 g sugar
7 g protein
The recipe was exactly the same with a yield of 4, just as this one is. It did not list Weight Watcher points. I am wondering why there is such a significant difference between the two recipes.
Hi Barb, I can't really explain it. I'm not sure how Yummly comes up with it's nutritional information. I calculate my nutritional information using an online nutritional calculator and the WW Points using the Weight Watchers Recipe Builder. Hope this helps!
I would eat 2 servings. Which is fine. I know 1/4 cup chicken and essentially 1 tortilla would not be enough..... even with the extra protein of beans and cheese. 10 points at dinner is definitely reasonable.
This is how enchiladas are made in New Mexico, not necessarily with the ingredients listed here, but stacked. For a little extra protein, we add a fried egg on top. With our great red chile sauce it's absolutely to die for!
Great !! Easy to make and delicious!
I have been making this recipe for over a year. It is delicious and easy to make. My son is a Vegan so I use Daiya vegan cheddar. I like to cut it with my large blade pizza cutter! Enjoy!