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.
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.
Stacked Enchiladas – Weight Watcher Friendly
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
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 & Easy Mexican Lasagna (WW Friendly)
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
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:
- WW Turkey Sausage Omelet Breakfast Muffins – zero points
- WW Skinny Lasagna Soup
- WW Slow Cooker Mock Gumbo
- WW Turkey Meatloaf Sheetpan Scoops
- WW Friendly Crockpot Sausage Tortellini Soup
- Skinny Cheeseburger Mac | 6 servings at 5 points each
- Cowboy Caviar – Black-eyed Pea Salad
- WW Friendly Pimento Cheese – all the same Southern flavor
- Zero Point Mexican Fruit Cup – snack, appetizer, or lunch side
- Zero Point Chicken Salad – per serving, two servings= 1 point
- Salmon and Summer Vegetables Sheet Pan Meal
- Potluck Perfect Confetti Corn – veggie-filled side dish
- Ranchero Chicken Stuffed Bell Peppers
- Stacked Enchiladas/Mexican Lasagna – low points, big portions
- Slow Cooker Venison Swiss Steak
- BBQ Chicken Pizza – 2-ingredient dough with SF BBQ Sauce
- No Sugar Added Slow Cooker Apple Butter – zero points
- Crockpot Turkey Tacos
- Morning Breakfast Sandwiches – Egg McMuffin style
- Southwest Egg Breakfast Casserole
- Cantina Style Salsa – zero points
- Slow Cooker Hawaiian Chicken
