Chicken Enchilada Casserole

Chicken Enchilada Casserole filled with chicken breast, black beans, and corn then smothered in enchilada sauce and cheese is so much easier to make than traditional enchiladas. This healthier version of a classic Mexican dish is one of our favorites along with this Slow Cooker Beef Machaca or Grilled Chicken Tacos.

I have never met a Mexican dish I didn't love and Mexican food really is my happy place. I could eat it every day. And a huge bonus is that it is actually pretty easy to make Mexican food Weight Watchers and diet friendly. By choosing low or zero point foods like chicken breast, black beans, and corn - it's possible to create a super hearty and delicious dish that won't break the bank when it comes to points or calories.

A normal serving of chicken enchiladas in a restaurant has between 700-1000 calories and that is not counting all the chips and salsa that I am bound to eat when I go out. Making this Chicken Enchilada Casserole at home tastes just as amazing but only has half the calories. That's a winning meal in my mind.

Ingredients:

• 12 corn tortillas halved
• 1 1/2 lbs chicken breast
• 2 15oz cans of black beans drained and rinsed
• 1 cup corn
• 3 cups enchilada sauce
• 2 cups reduced fat Monterey Jack cheese shredded
• 6 green onions chopped
• 1/3 cup cilantro chopped
• 2 tsp garlic powder
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400 degrees.Fill a baking dish with 1/2 cup water.
2. In a small bowl, mix together the garlic powder, chili powder, cumin, paprika, salt and pepper. Sprinkle generously over both sides of the chicken breasts, then place them in the baking dish.
3. Roast chicken in oven for about 20-25 minutes, or until the chicken breasts are cooked through. Remove from oven, transfer chicken to a large bowl, and shred using two forks. Set aside. Reduce oven heat to 375.
4. In a medium sized bowl, mix together the corn and black beans.
5. To prepare the casserole, start by misting a 9 x 13 casserole dish with nonfat cooking spray or an olive oil mister.
6. Add about 1/2 cup of enchilada sauce to the bottom of the casserole dish. Spread evenly with the back of a spoon. Top with a layer of 8 tortilla halves, so that the entire dish is covered.
7. Now sprinkle about 1/3 of the black bean corn mixture on top of the tortillas. Follow with about 1 cup of shredded chicken, and then about 1/3 of the cheese. Top with a sprinkle of green onions and cilantro.
8. .......................................

for full recipes please see : www.laaloosh.com

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