Easy Stacked Chicken Enchiladas Recipe
These easy stacked chicken enchiladas make for a hearty healthy balanced once dish meal that's packed with flavor.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
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 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!
Click here to see your WW Points for this recipe and track it in the WW app or site. (You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
Nutrition
Serving: 1/4th recipe | Calories: 230kcal | Carbohydrates: 24.6g | Protein: 22.9g | Fat: 4.5g | Fiber: 5.6g