Chicken Tortilla Bake
Packed with amazing flavor, healthy, and guaranteed to make you want seconds. Layers of enchilada sauce, tortillas, shredded chicken, beans, peppers, spices, all topped with cheese. A delicious Tex-Mex inspired casserole!
- 2 Pounds Shredded Chicken, Or Rotisserie Chicken (Link to Shredded Chicken in notes section)
- 2 ½ Cups Roasted Tomato Enchilada Sauce, Or Jarred Enchilada Sauce (Link to Tomato Enchilada Sauce in notes section)
- 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 Paprika
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 6 ½ Corn Tortillas, (I use Mission Extra Thin Corn Tortillas)
- 2 Cups Reduced Fat Mexican Shredded Cheese
- Cilantro and Green Onions, For Garnish (Optional)
Cook Shredded Chicken according to recipe instructions.
Make Roasted Tomato Enchilada Sauce according to instructions. If using jarred salsa, skip this step.
Preheat oven to 375°.
Cut tortillas into four strips and set aside.
Dice bell pepper and onion and set aside.
Heat large skillet over medium heat and spray with cooking spray.
Add bell pepper and onion to skillet and sauté for about 5 minutes.
Remove from heat and set aside.
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.
Spray 9x13 casserole dish with cooking spray.
To Assemble the Casserole:
Layer 1: Pour ½ cup enchilada sauce on bottom and spread evenly. Layer 9 tortilla strips on top of the enchilada sauce. Spread ½ cup of chicken & beans mixture on top of tortillas into an even layer. Pour 1 cup of sauce on top of chicken mixture and spread into even layer. Sprinkle ½ cup shredded cheese into even layer.
Layer 2: Layer 9 tortilla strips on top of the enchilada sauce. Spread ½ cup of chicken & beans mixture on top of tortillas into an even layer. Pour 1 cup of sauce on top of chicken mixture and spread into even layer. Sprinkle ½ cup shredded cheese into even layer.
Layer 3: Layer 9 tortilla strips on top of the enchilada sauce. Sprinkle the rest of the cheese on top.
Cover casserole dish with foil and bake for 20 minutes.
Remove foil and bake for 5 minutes.
Remove from oven and garnish top with chopped cilantro and chopped green onions.
**Click here to follow the recipe instructions for Slow Cooker Shredded Chicken.**
**Click here to follow the recipe instructions for Roasted Tomato Enchilada Sauce.**
Nutrition is based on the 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