Weight Watchers Chicken Enchilada Casserole

Chicken Enchilada Casserole Ingredients

Ingredients:

• 6 oz Canned tomato paste
• 6 1/3 cups water, divided
• 10 oz Cooked skinless boneless chicken breast, chopped
• 1cup yellow cornmeal
• Canned black beans, 15oz, rinsed and drained
• Canned yellow corn, 15oz, drained
• 11/2 cups shredded, reduced-fat fiesta blend cheese (I used Great Value)
• 1 onion, chopped
• 1 red onion, chopped
• Green pepper, 1/2 medium, chopped
• 1 tsp minced Garlic
• 1Tbsp Olive oil
• Cooking spray

Instructions:

1. Prepare enchilada sauce by adding 3 cups of water, and tomato paste and mix into a small pan.
2. Stir and let come to a simmer.
3. Continue to simmer for about ten minutes.
4. On medium heat and in a large saucepan, heat the olive oil.
5. Then add onion, pepper, garlic and cook, stirring until translucent, about 5 minutes.
6. Remove roughly 2/3 of the onion mixture and place it in a large mixing bowl, set aside.
7. Stir 2 cups of water into the remaining onion mixture in the pan, and let it come to a boil.
8. Add beans, corn and chicken into the reserved onion mixture and mix together.
9. In another medium bowl, add cornmeal to the remaining 1 1/3 cups of water and stir to combine.
10. Gradually pour the cornmeal mixture into the boiling water-onion mixture.
11. Cook over low heat, stirring constantly until cornmeal is thickened, about 5 minutes.
12. Then spray a 9×13 baking dish with cooking spray.
13. Spread the cornmeal mixture evenly over the bottom of the dish.
14. Spread half of the enchilada sauce over the cornmeal layer.
15. Top with all of the bean mixture and then the remaining enchilada sauce.
16. Add the cheese evenly to the top.
17. Bake until heated through and cheese is melted about 45 minutes.

Notes:

Servings: Makes 8 servings

5 Points® per serving

Yield: 8

Weight Watchers Chicken Enchilada Casserole

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I love Mexican food and this Weight Watchers Chicken Enchilada Casserole is all-time my favorite, low in points, delicious and filling!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 6 oz Canned tomato paste
• 6 1/3 cups water, divided
• 10 oz Cooked skinless boneless chicken breast, chopped
• 1cup yellow cornmeal
• Canned black beans, 15oz, rinsed and drained
• Canned yellow corn, 15oz, drained
• 11/2 cups shredded, reduced-fat fiesta blend cheese (I used Great Value)
• 1 onion, chopped
• 1 red onion, chopped
• Green pepper, 1/2 medium, chopped
• 1 tsp minced Garlic
• 1Tbsp Olive oil
• Cooking spray

Instructions

1. Prepare enchilada sauce by adding 3 cups of water, and tomato paste and mix into a small pan.
2. Stir and let come to a simmer.
3. Continue to simmer for about ten minutes.
4. On medium heat and in a large saucepan, heat the olive oil.
5. Then add onion, pepper, garlic and cook, stirring until translucent, about 5 minutes.
6. Remove roughly 2/3 of the onion mixture and place it in a large mixing bowl, set aside.
7. Stir 2 cups of water into the remaining onion mixture in the pan, and let it come to a boil.
8. Add beans, corn and chicken into the reserved onion mixture and mix together.
9. In another medium bowl, add cornmeal to the remaining 1 1/3 cups of water and stir to combine.
10. Gradually pour the cornmeal mixture into the boiling water-onion mixture.
11. Cook over low heat, stirring constantly until cornmeal is thickened, about 5 minutes.
12. Then spray a 9x13 baking dish with cooking spray.
13. Spread the cornmeal mixture evenly over the bottom of the dish.
14. Spread half of the enchilada sauce over the cornmeal layer.
15. Top with all of the bean mixture and then the remaining enchilada sauce.
16. Add the cheese evenly to the top.
17. Bake until heated through and cheese is melted about 45 minutes.

Notes

Servings: Makes 8 servings

5 Points® per serving

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 306Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 369mgCarbohydrates: 36gFiber: 7gSugar: 5gProtein: 21g