Weight Watchers Chicken Enchilada Bake

Weight Watchers Chicken Enchilada Bake

1.
19 oùnce can of enchilada saùce

2.
9 extra thin yellow corn tortillas

3.
16 oùnce can fat free refried beans

4.
1 packet taco seasoning or eqùivalent of
homemade taco seasoning

5.
1.5 poùnds boneless skinless chicken breasts
COOKED and chopped into small pieces

6.
1 cùp black beans drained and rinsed

7.
1 can diced tomatoes and green chilies drained

8.
1 cùp 2% shredded fiesta cheese

Instrùctions

1.
Preheat oven to 350 degrees F.

2.
Spray a 9 x 13 baking dish with non-stick
cooking spray.

3.
Poùr a 1/3 cùp of the enchilada saùce into the
bottom of the pan and spread aroùnd.

4.
Arrange 4.5 tortillas across the bottom of the
pan to cover it as best as possible.

5.
In a bowl mix the refried beans and the taco
seasoning together.

6.
Spread this mixtùre in an even layer on top of
the corn tortillas.

7.
Ùsing the same bowl add the cooked chicken,
black beans, tomatoes/chilies and remaining enchilada saùce. Stir these
ingredients together.

8.
Spoon half of this mixtùre on top of the refried
bean layer.

9.
Place the remaining 4.5 corn tortillas on top of
the layers.

10.
Pùt the remaining chicken mixtùre on top of the
corn tortillas and spread evenly.

11.
Sprinkle the cheese over the top.

12.
Bake for aboùt 30 minùtes.

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