Chicken Enchilada Casserole filled with chicken breast, black beans, and corn then smothered in enchilada sauce and cheese is so much easier to make than traditional enchiladas. This healthier version of a classic Mexican dish is one of our favorites along with this Slow Cooker Beef Machaca or Grilled Chicken Tacos.
I have never met a Mexican dish I didn’t love and Mexican food really is my happy place. I could eat it every day. And a huge bonus is that it is actually pretty easy to make Mexican food Weight Watchers and diet friendly. By choosing low or zero point foods like chicken breast, black beans, and corn – it’s possible to create a super hearty and delicious dish that won’t break the bank when it comes to points or calories.
A normal serving of chicken enchiladas in a restaurant has between 700-1000 calories and that is not counting all the chips and salsa that I am bound to eat when I go out. Making this Chicken Enchilada Casserole at home tastes just as amazing but only has half the calories. That’s a winning meal in my mind.
Another awesome thing about this recipe is that it can be prepped in advance and is freezer friendly. Since the recipe is a little labor intensive, I usually make two batches and stick on in the freezer to cook later on. Freeze it before cooking it and then just add 10-15 minutes to the cook time so that it cooks all the way through.