Ole Chicken Enchilada Lovers Casserole Ww
Satisfy your Tex-Mex cravings with this lightened-up Ole Chicken Enchilada Lovers Casserole, a Weight Watchers-friendly meal that's bursting with flavor and perfect for busy weeknights or family dinners. This casserole layers tender shredded chicken, zesty green chilies, and a creamy sauce made with reduced-fat cream of chicken soup and fat-free sour cream. Balanced with aromatic spices like cumin and garlic powder, it’s finished off with gooey reduced-fat cheddar cheese for the ultimate comfort food experience. The use of corn tortillas ensures authentic enchilada vibes, all while keeping it gluten-free and nutritious. Ready in just 45 minutes and serving six, this dish is perfect for meal-prepping or feeding a crowd. Garnish with fresh cilantro for an added pop of freshness, and enjoy a hearty, guilt-free dinner that’s big on flavor and low on calories!
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Ingredients
- 2 cups Cooked chicken breast, shredded
- 8 pieces Corn tortillas
- 1 can (10.5 ounces) Reduced-fat cream of chicken soup
- 1 cup Fat-free sour cream
- 1 can (4 ounces) Green chilies, diced
- 2 cups Shredded reduced-fat cheddar cheese
- 1 medium Onion, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with non-stick cooking spray.
Step 2
In a medium bowl, mix the cream of chicken soup, fat-free sour cream, diced green chilies, garlic powder, ground cumin, salt, and black pepper until smooth.
Step 3
Spread a thin layer of the soup mixture (about 2 tablespoons) on the bottom of the prepared baking dish to prevent sticking.
Step 4
Cut the corn tortillas in halves or quarters for easier layering.
Step 5
Layer the casserole as follows: lay a single layer of tortilla pieces to cover the bottom of the dish, followed by a layer of shredded chicken, a sprinkle of chopped onions, a layer of the soup mixture, and about 1/3 of the shredded cheese. Repeat this process two more times, ending with a layer of cheese on top.
Step 6
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Step 7
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 8
Let the casserole rest for 5 minutes before slicing. Garnish with fresh cilantro, if desired, and serve warm. Enjoy!
Nutrition Facts
| Serving size | (1955.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2767.5 |
| Total Fat 82.3g | 0% |
| Saturated Fat 36.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 559.1mg | 0% |
| Sodium 4450.4mg | 0% |
| Total Carbohydrate 268.9g | 0% |
| Dietary Fiber 32.5g | 0% |
| Total Sugars 21.5g | |
| Protein 248.2g | 0% |
| Vitamin D 53.6IU | 0% |
| Calcium 2286.6mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 3394.8mg | 0% |
Source of Calories