yield: 8 SERVINGS
I get satisfied reviews every time I serve this beef enchilada casserole—even from my father, who usually doesn’t like Mexican food. It smells delicious while baking.
WEIGHT WATCHERS SMARTPOINTS: 8 per serving (SP calculated using the recipe builder on weightwatchers.com) WEIGHT WATCHERS POINTS PLUS: 8 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below) NUTRITION INFORMATION PER SERVING: 339 calories, 32 g carbs, 6 g sugars, 9 g fat, 3 g saturated fat, 31 g protein, 6 g fiber (from myfitnesspal.com)
INGREDIENTS:
- 2 (10 oz) cans red enchilada sauce, divided
- 9 (6 inch) yellow corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)
- 1 (16 oz) can fat free refried beans
- 4 teaspoons canola oil
- 1 ½ lbs boneless, skinless chicken breasts, chopped into small bite-sized pieces (about ½”)
- 1 medium onion, diced
- 1 cup drained and rinsed canned black beans
- ¾ cup frozen corn kernels
- 6 oz 50% light sharp cheddar cheese, shredded (I used Cabot)
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