Ww Chicken Black Bean and Corn Enchilada Casserole

Loaded with bold flavors and wholesome ingredients, this WW Chicken Black Bean and Corn Enchilada Casserole is a must-try for busy weeknights or weekend gatherings. This layered Mexican-inspired dish combines tender shredded chicken breast, protein-packed black beans, and sweet bursts of corn, all baked to perfection with low-carb tortillas and smothered in zesty reduced-sodium enchilada sauce. Topped with just the right amount of reduced-fat cheddar cheese, this casserole delivers all the comfort of a classic enchilada with a healthy, Weight Watchers-friendly twist. With easy prep and a quick cook time, it's perfect for meal prep or satisfying cravings without the guilt. Garnish with fresh cilantro for a vibrant finish and enjoy a dish that's as nutritious as it is delicious!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 cups Cooked shredded chicken breast
• 1 cup Black beans, rinsed and drained
• 1 cup Frozen corn kernels
• 2 cups Reduced-sodium enchilada sauce
• 6 pieces Low-carb or whole-wheat tortillas
• 1.5 cups Shredded reduced-fat cheddar cheese
• 0.5 cup Diced green chilies (optional)
• 2 tablespoons Chopped fresh cilantro (optional, for garnish)
• 0 as needed Cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lightly coat a 9x13-inch casserole dish with cooking spray.

Step 3

In a large mixing bowl, combine the shredded chicken, black beans, corn, and diced green chilies (if using). Mix well.

Step 4

Spread 1/2 cup of enchilada sauce evenly over the bottom of the casserole dish.

Step 5

Lay 2 tortillas over the sauce, cutting them as needed to cover the bottom of the dish without overlapping too much.

Step 6

Spread half of the chicken mixture evenly over the tortillas. Sprinkle 1/2 cup of shredded cheese over the chicken layer.

Step 7

Repeat the layering process: pour 1/2 cup of enchilada sauce over the cheese, layer 2 more tortillas, add the remaining chicken mixture, and sprinkle another 1/2 cup of cheese.

Step 8

For the final layer, place the last 2 tortillas on top, cover them with the remaining enchilada sauce, and sprinkle the remaining 1/2 cup of cheese over the top.

Step 9

Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 11

Carefully remove the casserole from the oven and let it rest for 5 minutes before serving.

Step 12

Sprinkle chopped fresh cilantro on top as a garnish, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1969.5g)

Amount per serving	% Daily Value*
Calories	2327.2

Total Fat 80.0g	0%
Saturated Fat 32.6g	0%
Polyunsaturated Fat g
Cholesterol 515mg	0%
Sodium 4362.2mg	0%
Total Carbohydrate 156.1g	0%
Dietary Fiber 91.2g	0%
Total Sugars 26.3g
Protein 254.3g	0%

Vitamin D 61IU	0%
Calcium 1755.5mg	0%
Iron 19.5mg	0%
Potassium 4192.4mg	0%

*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.

Source of Calories

Fat: 30.5%

Protein: 43.1%

Carbs: 26.4%