Stacked Enchiladas - Weight Watcher Friendly
These Weight Watcher Friendly Stacked Enchiladas are a lighter version of enchiladas and are a perfect weeknight dinner using ingredients you may already have in your pantry and freezer.
Servings: 6 portions
Ingredients
- 1 Tablespoon olive oil
- 1 cup carrots finely chopped, shredded, or use matchsticks
- 1/2 yellow onion diced small
- 1 red bell pepper diced small
- 1 zucchini diced small
- 2 Cups frozen spinach could use fresh, just need to chop small
- 4 cans white meat chicken breast
- 1 packet taco seasoning
- 1 cup water
- 2 Cups non-fat greek yogurt
- 1 can green enchilada sauce
- 1 can Southwest Corn drained
- 2 teaspoons garlic powder
- salt and pepper to taste
- 18 corn tortillas
- 2 Cups Fat Free Cheddar Cheese
- salsa for garnish
Instructions
- Preheat oven to 350.
- Finely chop carrots, onions and bell pepper.
- Add onion and carrots to a skillet with olive oil.
- Chop zucchini and add to skillet.
- Cook all vegetables until onions become translucent and other vegetables start to brown.
- Add spinach and cook until its no longer frozen.
- Open cans of chicken, drain and rinse.
- Add chicken to skillet with vegetables and break up with a wooden spoon.
- Stir chicken and vegetables together.
- Sprinkle with taco seasoning and stir together until everything is coated.
- Add 1 Cup of water to the skillet and cook down until most of the water is gone.
- In a mixing bowl, mix together greek yogurt and enchilada sauce.
- Open and drain the can of corn.
- Add corn to the yogurt mixture and stir together.
- Once most of the water has cooked out of the chicken mixture, add chicken and vegetables to yogurt mixture.
- Stir together completely.
- Spray the bottom of a 9x13 baking dish.
- Layer 6 tortillas across the bottom of a baking dish.
- Top with half of the chicken and yogurt mixture.
- Sprinkle with 1/3 of the cheese.
- Repeat.
- Top the whole thing with one more layer (3rd) of corn tortillas and the remaining cheese.
- Cook in the oven for 20 minutes, the cheese will be melted and insides a little bubbly.
- (this could also be frozen after you finish the layers or put in the refrigerator to cook later in the day or the next day.)
Notes
Each large portion is 6 WW Freestyle Points. Change it to 8 portions and they become 5 points each.
Serve with a salad, or beans and rice. The 6 portion size was more than filling for one person with no sides.
This is a great meal to make ahead or take to someone, just make sure they are ok with spices or the taco flavoring. But, this can be made ahead to eat later in the day or the next day, or cover with foil and a lid and freeze to eat at a later time. This can be made with leftover chikend and vegetables that are repurposed to the taco flavor. So many options.