Easy Low Fat Chicken Enchilada Casserole

"This was an experimental meal, but when my guys tasted it, they said it was a winner. Very quick and easy, suitable for beginning cooks. You can embellish this basic version however you choose by adding chopped green chilies, black olives, etc. I like to add fresh lettuce, onions, tomatoes, and salsa on top at serving time. 1/8 of the casserole is 7 WW points. After obtaining calorie counts for each ingredient listed in the recipe from My Fitness Pal, the ENTIRE casserole comes in at 2200 calories. One serving would be 275 calories."
 
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photo by Babes_Mom photo by Babes_Mom
photo by Babes_Mom
photo by Babes_Mom photo by Babes_Mom
Ready In:
50mins
Ingredients:
8
Serves:
8
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ingredients

  • 6 flour tortillas
  • 2 (9 3/4 ounce) cans cooked chicken, drained
  • 1 (10 1/2 ounce) can low-fat condensed cream of chicken soup
  • 34 cup water
  • 1 (1 1/4 ounce) envelope taco seasoning mix
  • 1 (15 ounce) can black beans, rinsed and drained or (15 ounce) can chili beans, not drained
  • 2 cups shredded low-fat cheddar cheese, divided
  • Optional

  • lettuce, onions, tomatoes, salsa
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directions

  • Grease a 9x13 pan with shortening or spray.
  • In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
  • Cut tortillas into quarters.
  • Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
  • Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
  • Spread half of the remaining chicken mixture on top of the tortillas.
  • Spread 1 cup of the shredded cheese on top of the chicken mixture.
  • Repeat layers.
  • Bake at 350 degrees F for 30 minutes or until heated through.

Questions & Replies

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  1. Tammy T.
    How many calories
     
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Reviews

  1. primacook
    The original recipe was a little bland for me so I cut the beans in half and added jalapenos to give it some kick. Finished it off by pouring enchilada sauce on top right before the cheese. Perfection!
     
  2. sewinggirl2000
    This was delicious. I needed to use up a lb of cooked chicken fajita meat so I cubed that, I was having pintos as a side so I subbed a can of corn for the black beans and used up half can of Rotel, drained. That gave it a nice kick. I also used 2% Mexican cheese. Topped it with chopped onion and light sour cream.
     
  3. debbieruikka
    Made tonight for our 4 teenage daughters. They raved about it. Loved it with lettuce, onions, salsa and corn.
     
  4. BizMack
    DE-licious! Love the flavor, that it's a well balanced casserole and that it's low in fat!! I added a can of corn to get more veggies in it, and I added chili powder & cumin for extra seasoning. YUMMMM! Thanks!
     
  5. Lakerdog2
    I absolutely loved this! Made as directed, except I added a can of green chiles and some leftover corn I had to use up. I didn't have low fat cheese, so I did half with regular cheese (for the kids) and my half without - I didn't miss it at all. I served it over shredded lettuce, and topped with salsa, sliced avocado, fat free sour cream and cilantro. I thought the taco seasoning mix coupled with the soup was wonderful! Thanks so much for sharing this, I LOVE Mexican food, and appreciate a healthy take on it when I find one!
     
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Tweaks

  1. sewinggirl2000
    This was delicious. I needed to use up a lb of cooked chicken fajita meat so I cubed that, I was having pintos as a side so I subbed a can of corn for the black beans and used up half can of Rotel, drained. That gave it a nice kick. I also used 2% Mexican cheese. Topped it with chopped onion and light sour cream.
     

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