Ww Layered Mexican Chicken
Discover the ultimate comfort food with a healthy twist in this WW Layered Mexican Chicken recipe! Packed with bold flavors and nutrient-rich ingredients, this dish combines tender, taco-seasoned chicken, zesty salsa, hearty black beans, sweet corn, and a gooey layer of low-fat Mexican cheese. Whole wheat tortillas provide a wholesome base, while the easy-to-follow layering technique creates a vibrant casserole that's perfect for family dinners or meal prep. Ready in just 40 minutes, this Weight Watchers-friendly Mexican chicken bake is loaded with protein and fiber, making it a satisfying and guilt-free choice. Garnish with fresh cilantro and green onions for a burst of freshness, and enjoy this delicious weeknight favorite that's as nutritious as it is flavorful!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 packet Taco seasoning
- 1 cup Salsa
- 1 can (15 oz) Black beans, rinsed and drained
- 1 cup Corn kernels, drained (or frozen, thawed)
- 1 cup Low-fat Mexican blend cheese, shredded
- 4 Whole wheat tortillas
- 1 spray Non-stick cooking spray
- 2 tbsp Fresh cilantro, chopped (optional)
- 2 tbsp Green onions, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C). Spray a 9x13-inch baking dish with non-stick cooking spray.
Cut the chicken breasts into bite-sized pieces. Place them in a bowl and toss with the taco seasoning until evenly coated.
Heat a large skillet over medium heat and cook the seasoned chicken until fully cooked, about 5-7 minutes. Remove from heat and set aside.
In a separate bowl, mix together the salsa, black beans, and corn.
Layer 2 tortillas at the bottom of the prepared baking dish, tearing them as needed to cover the surface fully.
Spread half the chicken evenly over the tortillas, followed by half of the salsa, beans, and corn mixture. Sprinkle with 1/3 cup of the shredded cheese.
Repeat the layers with 2 more tortillas, the remaining chicken, and the rest of the salsa, beans, and corn mixture. Top with the remaining 1/3 cup of shredded cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes to allow the cheese to melt and lightly brown.
Remove from the oven and let cool for 5 minutes before slicing into portions.
Garnish with chopped cilantro and green onions, if desired, and serve hot. Enjoy your WW Layered Mexican Chicken!
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 8717 mg | 379% | |
| Total Carbohydrate | 235.4 g | 86% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 27.5 g | ||
| Protein | 223.8 g | 448% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1245 mg | 96% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3954 mg | 84% | |
*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.
