Name: Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 teaspoon olive oil (5 ml); 1 medium onion (finely chopped (about 1 cup or 150 g)); 2 cups shredded cooked chicken breast (280 g); 2 tablespoons taco seasoning (14 g); 8 medium flour tortillas (200 g total); 1 cup red bean paste (240 g); 2 cups red enchilada sauce (480 ml); ½ cup shredded mozzarella cheese (nonfat (56 g)); Salt and pepper to taste

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The chicken enchilada casserole sits at the crossroads between a taco and a pizza. Rolls of tortilla, smothered in red enchilada sauce and cheese reminiscent of pizza, conceal a soft, creamy, and well-spiced chicken filling mixed with red bean cream.

This chicken enchilada recipe is a game-changer for those seeking a balance between indulgence and health-conscious eating. This recipe is under an hour and is as satisfying as it is adaptable.

Chicken enchilada Casserole rolled tortillas on a plate, smotherred with sauce and melted cheese. Refried beans on the side.

Why should you try Chicken Enchilada Casserole?

I’ve found this casserole to be a lifesaver when craving fast food or comfort food with high point values. It’s been crucial in my Weight Watchers journey to allow myself occasional treats, and this recipe hits the spot without breaking the point bank. After trying this, you’ll find your comfort food cravings more than satisfied.
The ease of preparation is another major plus. In less than 20 minutes, using ingredients like bean paste, light red enchilada sauce, and store-bought rotisserie chicken, you can have this dish ready to go. It’s perfect for a weekend lunch or dinner when you’d rather spend time with family than be stuck in the kitchen all day.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4

Serving Size: 2 enchiladas

15 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

1 teaspoon olive oil (5 ml)
1 medium onion, finely chopped (about 1 cup or 150 g)
2 cups shredded cooked chicken breast (280 g)
2 tablespoons taco seasoning (14 g)
8 medium flour tortillas (200 g total)
1 cup red bean paste (240 g)
2 cups red enchilada sauce (480 ml)
½ cup shredded mozzarella cheese, nonfat (56 g)
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C). This ensures the oven is at the right temperature when you’re ready to bake the casserole.
Saute aromatics: In a large skillet, heat the teaspoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden. Stir occasionally to prevent burning.
Heat the chicken: Add the shredded chicken to the skillet with the onions. Sprinkle the taco seasoning over the chicken and mix well to ensure the seasoning is evenly distributed. Cook for an additional 2-3 minutes to allow the flavors to meld. Taste and adjust salt and pepper as needed.
Prepare the baking dish: In a 9×13 inch (23×33 cm) baking dish, spread a thin layer of enchilada sauce to cover the bottom. This prevents the tortillas from sticking and adds flavor to the bottom layer.
Roll the tortillas: Take a tortilla and spread about 2 tablespoons of red bean paste on one side. Add a portion of the chicken mixture on top of the bean paste. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas, arranging them snugly in the dish.
Cover with sauce: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re evenly covered. This sauce will seep into the tortillas during baking, adding moisture and flavor.
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. The cheese will melt and create a delicious golden crust.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
Let them rest: Once done, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This resting period allows the layers to set, making it easier to serve and ensuring the flavors have time to meld together.
Serve hot, dividing the casserole into 8 equal portions. You can garnish with fresh cilantro, a dollop of Greek yogurt, or a squeeze of lime juice if desired.

Sauted aromatics and shredded chicken heating in a pan.

A tortilla being filled with refried beans and shredded chicken.

Filled and rolled tortillas fit snugly into a glass baking dish, smothered with sauce and shredded cheese.

Variations and Substitutions

While the base recipe is delicious, there’s always room for personalization:

Add sweet corn kernels for extra texture and flavor without additional points.
Include diced red bell peppers or canned green chilies for a veggie boost.
For heat lovers, a dash of Tabasco sauce can elevate the flavor profile.
Swap mozzarella for cottage cheese to reduce points.
Try green enchilada sauce instead of red for a different twist.
Use whole wheat tortillas for a healthier alternative.

Tips and Tricks for Making Chicken Enchilada Casserole

Preheat the oven: This ensures even cooking and helps achieve that perfect golden-brown top.
Use rotisserie chicken: Save time by purchasing a pre-cooked rotisserie chicken from the supermarket. Focus on using the breast meat for the best texture and flavor in your casserole.
Ensure a dry chicken mixture: Drain any excess liquid from your chicken filling to prevent soggy tortillas.
Layer strategically: Start with a thin layer of sauce on the bottom of your baking dish to prevent sticking and add flavor to the bottom layer of tortillas.
Don’t overstuff: When filling your tortillas, less is more. Overfilling can lead to a messy casserole that’s difficult to serve.
Let it rest: After baking, allow the casserole to sit for 5-10 minutes before serving.

Chicken Enchilada Casserole

Why should you try Chicken Enchilada Casserole?

Ingredients:

Instructions:

Variations and Substitutions

Tips and Tricks for Making Chicken Enchilada Casserole