Weight Watchers Chicken Enchilada Bake:

Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 can (10 oz) enchilada sauce (look for a lower-calorie option)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup diced bell peppers (any color)
• 1 cup diced onions
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small whole wheat or corn tortillas
• 1 cup shredded reduced-fat cheddar cheese
• Fresh cilantro, chopped (for garnish, optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Filling:
   • In a large bowl, combine shredded chicken, enchilada sauce, black beans, corn, diced bell peppers, diced onions, ground cumin, chili powder, salt, and pepper. Mix well.
3. Assemble the Bake:
   • Layer half of the tortillas on the bottom of a greased baking dish.
   • Spoon half of the chicken mixture over the tortillas.
   • Repeat the layers, finishing with a layer of chicken mixture on top.
4. Add Cheese:
   • Sprinkle shredded cheddar cheese evenly over the top.
5. Bake:
   • Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly.
6. Serve:
   • Remove from the oven and let it rest for a few minutes.
   • Garnish with chopped cilantro if desired.

Nutritional Information (Approximate, per serving):

• Calories: 250-300 calories
• Protein: 25-30g
• Carbohydrates: 25-30g
• Fat: 8-10g
• Fiber: 4-6g