Chicken Enchilada Casserole

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 204.5

Total Fat: 4.3 g
Cholesterol: 42.9 mg
Sodium: 735.0 mg
Total Carbs: 19.5 g
Dietary Fiber: 3.0 g
Protein: 19.8 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient

Introduction

I found this recipe on another site, but it was full of fat and calories. After changing some ingredients, this ended up being a meal that not only my family loved, but that I could enjoy too. I found this recipe on another site, but it was full of fat and calories. After changing some ingredients, this ended up being a meal that not only my family loved, but that I could enjoy too.

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 16

Ingredients

2 lbs Chicken breast, boneless, skinless

1 pkg. Old El Paso Taco Seasoning

1 16oz can Fat free Refried Beans

1 14oz can Enchilada Sauce

6 10in 96% Fat Free Tortillas

1 pkg Weight Watcher Shredded Mexican Blend Cheese

Directions

Place chicken breasts in a pot of salted water and allow to boil 15 minutes, or until no longer pink. Remove, cool, and shred.
Preheat oven to 375F. Place shredded chicken meat into a skillet with the taco seasoning and water as directed on the seasoning package. Add refried beans to the chicken mixture, along with 1/2 cup of enchilada sauce.
Dip 2 tortillas in leftover enchilada sauce and place in the bottom of a 13x9 pan. Layer with 1/3 of chicken mixture, 1/3 of the cheese, then two more dipped tortillas. Continue until all ingredients are use topping off with last of the cheese. Cover and cook for 30 minutes.

Serve with optional lite sour cream, lettuce, tomato, and onions,

Makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user KTSWEAR.