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)
This is a Chicken Enchilada Casserole and it’s sososososo delicious. It’s like taking all the goodness of an enchilada, stacking it up, and baking it under a layer of cheese. It’s also incredibly easy. Hello, did you see that there are only FIVE ingredients here? As I was writing the recipe out I kinda couldn’t believe it. It looks and feels and tastes like something that took a really long time to make. It’s like free work or something.
Here’s whatcher gonna do.
Put some sauce down. Now layer away. We’ve got tortillas, beans, chicken, cheese and sauce all up in there. Go for it.
Now let’s top it all off with ze cheese. You pick! I used Mozzarella because I had it. You could use Monterrey Jack or Provolone or Colby Jack or Mexican flavored cheese or anything you want. Naturally. It’s a “casserole” after all, right? Lots of cheese is necessary.
How to make it:
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