Ole Chicken Enchilada Lovers Casserole Ww
Satisfy your Tex-Mex cravings with this lightened-up Ole Chicken Enchilada Lovers Casserole, a Weight Watchers-friendly meal that's bursting with flavor and perfect for busy weeknights or family dinners. This casserole layers tender shredded chicken, zesty green chilies, and a creamy sauce made with reduced-fat cream of chicken soup and fat-free sour cream. Balanced with aromatic spices like cumin and garlic powder, it’s finished off with gooey reduced-fat cheddar cheese for the ultimate comfort food experience. The use of corn tortillas ensures authentic enchilada vibes, all while keeping it gluten-free and nutritious. Ready in just 45 minutes and serving six, this dish is perfect for meal-prepping or feeding a crowd. Garnish with fresh cilantro for an added pop of freshness, and enjoy a hearty, guilt-free dinner that’s big on flavor and low on calories!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 8 pieces Corn tortillas
- 1 can (10.5 ounces) Reduced-fat cream of chicken soup
- 1 cup Fat-free sour cream
- 1 can (4 ounces) Green chilies, diced
- 2 cups Shredded reduced-fat cheddar cheese
- 1 medium Onion, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick cooking spray.
In a medium bowl, mix the cream of chicken soup, fat-free sour cream, diced green chilies, garlic powder, ground cumin, salt, and black pepper until smooth.
Spread a thin layer of the soup mixture (about 2 tablespoons) on the bottom of the prepared baking dish to prevent sticking.
Cut the corn tortillas in halves or quarters for easier layering.
Layer the casserole as follows: lay a single layer of tortilla pieces to cover the bottom of the dish, followed by a layer of shredded chicken, a sprinkle of chopped onions, a layer of the soup mixture, and about 1/3 of the shredded cheese. Repeat this process two more times, ending with a layer of cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before slicing. Garnish with fresh cilantro, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.5 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 372 mg | 29% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
