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Easy Low Fat Chicken Enchilada Casserole

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“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.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 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 1 (15 ounce) can chili beans, not drained
  • 2 cups shredded low-fat cheddar cheese, divided
  • Optional
  • lettuce, onions, tomatoes, salsa

Directions

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

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