Weight Watchers Friendly Chicken Enchilada Casserole
This Weight Watchers–friendly chicken enchilada casserole delivers all the classic flavors of chicken enchiladas — seasoned chicken, creamy green enchilada sauce, corn tortillas, and melted cheese — without the time-consuming assembly. Everything is mixed together and baked in one dish, making it an easy, comforting weeknight dinner.
Servings 8
Equipment
- Dutch oven or large pan
- 9x13 baking dish
- Medium mixing bowl
- Mixing spoon
Ingredients
- 1 lb Ground Chicken
- 1/2 cup Finely Diced Yellow Onion
- 1 tbsp Minced Garlic
- 1 15 oz can Mild Green Enchilada Sauce
- 1 15 oz can Corn (drained)
- 2 5.3 oz Plain Nonfat Greek Yogurt
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tbsp Chicken Bouillon Granules
- 3 tbsp Cilantro (chopped)
- 10 Small Corn Tortillas
- 3/4 cup Reduced Fat Shredded Mexican Cheese
Instructions
- Preheat oven to 375°F.
- Lightly spray a 9×13 baking dish with nonstick cooking spray.
- In a dutch oven or large pan over medium heat, cook the ground chicken and diced onion until the chicken is no longer pink, breaking it up well. I use this meat chopper and it breaks it up beautifully. Add the garlic and cook for about 30 seconds.
- Season with cumin, garlic powder, chicken bouillon, and onion powder.
- Add the corn and green chilis and let simmer for 10 minutes. Remove from heat.
- Ina medium bowl, stir together the enchilada sauce, 1/2 cup cheese and Greek yogurt.
- Add the enchilada sauce mixture to the dutch oven and stir to combine. Fold in the tortilla strips and cilantro.
- Spread the mixture evenly into the prepared 9x13 casserole dish. Sprinkle the remaining ¼ cup cheese over the top.
- Cover loosely with foil and bake for 35 minutes.
- Remove foil and continue baking until hot and bubbly.
- Let rest for 5–10 minutes before serving.