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.
Recipe Notes
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Nutrition Facts
Easy Stacked Chicken Enchiladas Recipe
Amount Per Serving (1 /4th recipe)
Calories 230Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Carbohydrates 24.6g8%
Fiber 5.6g22%
Protein 22.9g46%
* Percent Daily Values are based on a 2000 calorie diet.