Chicken Tortilla Bake

Chicken Tortilla Bake is packed with amazing flavor, healthy, and guaranteed to make you want seconds!   Weight Watchers friendly recipe- 4 SmartPoints!

Casseroles make the world go round, don’t you agree.  They feed a crowd and make for amazing left overs.  Whenever I’m unsure of what to make when we are having company, my husband always suggests a casserole.  My Chicken Tortilla Bake is a delicious tex-mex casserole.  Layers of homemade enchilada sauce, tortilla, shredded chicken, beans, peppers, spices, all topped with cheese.  This is a Weight Watchers friendly recipe and each serving is 4 SmartPoints.

My love for casseroles is endless.  They are great to feed a group of people (or feed two people for days) and make for delicious left overs.  Another reason why I love casseroles is that anything goes!  Just throw a bunch of random ingredients together and it somehow works in a casserole.  My inspiration for this casserole is just that… I had a bunch of random ingredients and needed to make dinner.

This casserole bake is filled with delicious Slow Cooker Shredded Chicken, my homemade Roasted Tomato Enchilada Sauce, strips of corn tortilla, pinto beans, corn, peppers, spices, and of course, CHEESE!  To speed the prep time for this recipe, I like to make a big batch of my Slow Cooker Shredded Chicken and my Roasted Tomato Enchilada Sauce on Sunday so that I have it readily on hand when I’m ready to assemble the casserole.  Both of these recipes are freezer friendly, so if you really like to plan ahead (like me) make these a few weeks (or months) in advance and freeze!

The assembly of the casserole is a breeze!  In a large bowl, mix the cooked shredded chicken, sautéed bell pepper and onion, frozen corn, canned green chilies, pinto beans, and Mexican spices.

Pre-heat the oven to 375.  Spray a 9×13 casserole dish with cooking spray.  Pour ½ cup enchilada sauce in the bottom of the dish and spread evenly.

Lay 9 tortilla strips on top of the enchilada sauce.

Spread ½ cup of the chicken & bean mixture on top of the tortilla strips in an even layer.

Pour 1 cup of the enchilada sauce on top of the mixture then sprinkle with ½ cup shredded cheese.

Repeat the above one time then layer the top with the remainder of the tortilla strips and cheese.

Cover with foil, bake for 20 minutes, then bake for another 5 minutes without the foil.

Chicken Tortilla Bake is a delicious tex-mex casserole.  Layers of homemade enchilada sauce, tortilla, shredded chicken, beans, peppers, spices, all topped with cheese.  Packed with amazing flavor, healthy, and guaranteed to make you want seconds!  This is a Weight Watchers friendly recipe and each serving is 4 SmartPoints.

I hope you enjoy these bites of flavor!

Serves 8

Chicken Tortilla Bake

4 SMARTPOINTS per serving

8 hrPrep Time

30 minCook Time

8 hr, 30 Total Time

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Ingredients

• 2 Pounds Shredded Chicken
• 2 ½ Cups Roasted Tomato Enchilada Sauce or 2 1/2 Cups Jarred Salsa
• 1 Red Bell Pepper
• ½ Large White Onion
• 1 ½ Cups Canned Pinto Beans
• 8 ounces Canned Green Chilies
• 1 Cup Frozen Corn
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 2 Teaspoon Garlic Powder
• ½ Teaspoon Mexican Oregano
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 6 ½ Corn Tortillas (I use Mission Ultra Thin Corn Tortillas)
• 2 Cups Reduced Fat Mexican Shredded Cheese
• Cilantro and Green Onions, For Garnish

Instructions

Make Shredded Chicken according to recipe instructions.
Make Roasted Tomato Enchilada Sauce according to instructions. If using jarred salsa, skip this step.
1. Preheat oven to 375 degrees.
2. Cut tortillas into four strips and set aside.
3. Dice bell pepper and onion and set aside.
4. Heat large skillet over medium heat and spray with cooking spray.
5. Add bell pepper and onion to skillet and sauté for about 5 minutes.
6. Remove from heat and set aside.
7. In a large bowl, mix shredded chicken, pinto beans, sautéed bell pepper and onion, frozen corn, canned green chilies, salt, pepper, Mexican oregano, smoked paprika, cumin, garlic powder, and chili powder.
8. Spray 9x13 casserole dish with cooking spray.
Layer 1:
9. Pour ½ cup enchilada sauce on bottom and spread evenly.
10. Layer 9 tortilla strips on top of the enchilada sauce.
11. Spread ½ cup of chicken & beans mixture on top of tortillas into an even layer.
12. Pour 1 cup of sauce on top of chicken mixture and spread into even layer.
13. Sprinkle ½ cup shredded cheese into even layer.
Layer 2:
14. Layer 9 tortilla strips on top of the enchilada sauce.
15. Spread ½ cup of chicken & beans mixture on top of tortillas into an even layer.
16. Pour 1 cup of sauce on top of chicken mixture and spread into even layer.
17. Sprinkle ½ cup shredded cheese into even layer.
Layer 3:
18. Layer 9 tortilla strips on top of the enchilada sauce.
19. Sprinkle the rest of the cheese on top.
20. Cover casserole dish with foil and bake for 20 minutes.
21. Remove foil and bake for 5 minutes.
22. Remove from oven and garnish top with chopped cilantro and chopped green onions.

Notes

Nutrition is based on the NEW Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.

NUTRITION: Serves 8- (4 SmartPoints Per Serving) CALORIES: 119 FAT: 6.2 SATURATED FAT: 3.6 CARBS: 7.3 FIBER: 1.1 SUGARS: 0.8 PROTEIN: 7.9

7.6.8

176

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