I really wish I had a fun story to go along with this recipe for Stacked Enchiladas, but all I can say is it tasted ridiculously good and my husband helped me cook dinner on a Monday night. So, that’s the big story.

Most mornings at my house include a call to Mama Sue. We usually call while Little Man is eating breakfast and we catch up on the previous day, talk about what today holds, brainstorm through all kinds of things, plan for all the things, and usually share about recipes if that’s been part of our day.

I’m always experimenting with meals, guess who taught me that, and I like to tell her about my successes and try to figure out how to fix the disasters. Or, if I’m thinking about making something, I usually ask her input for and we come up with a better solution.

My dad is not as good a vegetable eater as Mr. McKinney, so we sometimes have to adapt what I did cleaning out the vegetable drawer, but I really love this time with my mom each morning.

So, this week when I tried a new experiment, I had to tell her about it. And, in our conversation, we realized there had to be an easier way to make these Stacked Enchiladas. Below, I’ll share what I made and then the “easy” version that we came up with as well.

Weight Watcher Friendly Stacked Enchiladas are 6 Freestyle Points for a large portion and a great way to use up extra vegetables and pantry items you already have at home. Perfect for weeknights, to make ahead for a busy evening, freezer meal or a meal to take and share. #freezermeal #weightwatcherfriendly #mexicancasserole #weeknighdinner #makeaheaddinner #mealstotake #mealsthatgather

Try them this week in your meal plan and let me know what you think.

Many of my friends have been asking over the last few weeks since school started for easy weeknight dinners. Well, where I come from, not much gets easier than the easy version of these. You could also roll them like regular enchiladas if you preferred instead and save a little sauce to pour over the top. Either way. I’m telling you these were soooooo good, they were only 6 Weight Watcher Freestyle Smart Points and the portion was so big.

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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.

Prep Time20

Cook Time20

Course: Main Course

Cuisine: Mexican

Keyword: enchiladas, freezer meal, meals that gather, meals to take, mexican casserole, mexican food, mexican lasagna, stacked enchiladas

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 9×13 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.

Ok, as I shared this with a couple of people, I realized it had a lot of steps, so I worked on an easier version that is still just as “light,” but fewer steps.

Light and Easy Mexican Lasagna is a Weight Watcher friendly casserole that is 6 Freestyle Points for a large portion. Cook the veggies in a skillet, mix together in a bolw and layer in a baking dish - super simple! Perfect for weeknights, to make ahead for a busy evening, freezer meal or a meal to take and share. #freezermeal #weightwatcherfriendly #mexicancasserole #weeknighdinner #makeaheaddinner #mealstotake #mealsthatgather

Print Recipe

Light & Easy Mexican Lasagna (WW Friendly)

Mexican Lasagna is a perfect weeknight dinner on a workday or school night and is easy to prepare, yet it is still a light and healthy meal. It can be frozen, prepared ahead, or taken to a friend.

Prep Time20

Cook Time20

Course: Main Course

Cuisine: Mexican

Keyword: easy, enchiladas, healthy, meals that gather, meals to take, mexican lasagna, weeknight meal

Servings: 6 portions

Equipment

skillet
wooden spoon
mixing bowl
can opener
baking dish

Ingredients

1 tablespoon olive oil
1 cup Frozen seasoning blend (onion, bell pepper, celery)
1 can green enchilada sauce (or 2 Cups salsa, or verde salsa)
2 cups greek yogurt
4 cans white meat chicken drained and rinsed
1 can black beans rinsed and drained
1 packet taco seasoning
1 can whole kernel corn drained
16 corn tortillas
2 cups Fat Free Cheddar Cheese grated

Instructions

Preheat oven to 350.
In a skillet, cook seasoning blend in olive oil, until the onions are translucent. (approx 5 minutes)
Meanwhile, in a mixing bowl, stir together greek yogurt and enchilada sauce (or salsa), and taco seasoning.
Drain and rinse cans of chicken, corn and beans and add to mixing bowl.
Add seasoning blend once its cooked.
Stir together all ingredients in mixing bowl, breaking up chicken and mixing thoroughly.
Place 6 corn tortillas in the bottom of a 9×13 baking dish.
Top with half of the chicken mixture.
Sprinkle with 1/3 cheese.
Repeat.
Top with 1 more layer of corn tortillas and then the rest of the cheese.
Bake for 20-30 minutes or until cheese is melted and edges start to brown.

Notes

So, this too is 6 Weight Watcher Freestyle Points.

Don’t let the steps overwhelm you, its easy. Basically cook the veggies in a skillet and mix everything else together in a mixing bowl. Stir it up and layer between tortillas. Your family will love it!

What do you love to cook over and over on a weeknight? Or, do you have a Weight Watcher recipe you love – full of all the flavor and low on all the fatty stuff?

You might enjoy some of these other Weight Watcher friendly recipes: