Ww Chicken Black Bean and Corn Enchilada Casserole
Loaded with bold flavors and wholesome ingredients, this WW Chicken Black Bean and Corn Enchilada Casserole is a must-try for busy weeknights or weekend gatherings. This layered Mexican-inspired dish combines tender shredded chicken breast, protein-packed black beans, and sweet bursts of corn, all baked to perfection with low-carb tortillas and smothered in zesty reduced-sodium enchilada sauce. Topped with just the right amount of reduced-fat cheddar cheese, this casserole delivers all the comfort of a classic enchilada with a healthy, Weight Watchers-friendly twist. With easy prep and a quick cook time, it's perfect for meal prep or satisfying cravings without the guilt. Garnish with fresh cilantro for a vibrant finish and enjoy a dish that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken breast
- 1 cup Black beans, rinsed and drained
- 1 cup Frozen corn kernels
- 2 cups Reduced-sodium enchilada sauce
- 6 pieces Low-carb or whole-wheat tortillas
- 1.5 cups Shredded reduced-fat cheddar cheese
- 0.5 cup Diced green chilies (optional)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly coat a 9x13-inch casserole dish with cooking spray.
In a large mixing bowl, combine the shredded chicken, black beans, corn, and diced green chilies (if using). Mix well.
Spread 1/2 cup of enchilada sauce evenly over the bottom of the casserole dish.
Lay 2 tortillas over the sauce, cutting them as needed to cover the bottom of the dish without overlapping too much.
Spread half of the chicken mixture evenly over the tortillas. Sprinkle 1/2 cup of shredded cheese over the chicken layer.
Repeat the layering process: pour 1/2 cup of enchilada sauce over the cheese, layer 2 more tortillas, add the remaining chicken mixture, and sprinkle another 1/2 cup of cheese.
For the final layer, place the last 2 tortillas on top, cover them with the remaining enchilada sauce, and sprinkle the remaining 1/2 cup of cheese over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Carefully remove the casserole from the oven and let it rest for 5 minutes before serving.
Sprinkle chopped fresh cilantro on top as a garnish, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 91.2 g | 326% | |
| Total Sugars | 26.3 g | ||
| Protein | 254.3 g | 509% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1756 mg | 135% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4192 mg | 89% | |
*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.
