Easy Stacked Chicken Enchiladas with Black Beans Weight Watchers Friendly
3.74 from 15 votes

Easy Stacked Chicken Enchiladas Recipe

These easy stacked chicken enchiladas make for a hearty healthy balanced once dish meal that's packed with flavor.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4
Calories: 230
Author: Martha McKinnon | Simple Nourished Living


  • 1 cup shredded cooked chicken breast
  • 1 cup canned black beans, rinsed and drained
  • 1/3 cup thinly sliced green onions
  • 1/4 cup enchilada sauce
  • 3/4 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 1/3 of the chicken mixture and 1/4 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

5 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
Nutrition Facts
Easy Stacked Chicken Enchiladas Recipe
Amount Per Serving (1 /4th recipe)
Calories 230 Calories 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.
Course: Main Course
Cuisine: Mexican
Keyword: easy enchiladas, enchilada casserole, stacked enchiladas