Weight Watchers Chicken Enchilada Bake


For the Enchilada Sauce:

  • 1 can (14 oz) diced tomatoes
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

For the Chicken Filling:

  • 1 lb boneless, skinless chicken breast, cooked and shredded
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 bell pepper, diced
  • 1/2 red onion, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Other Ingredients:

  • 8 small whole wheat tortillas
  • 1 1/2 cups reduced-fat shredded Mexican cheese blend


  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Enchilada Sauce: In a blender or food processor, combine all the enchilada sauce ingredients. Blend until smooth. Set aside.
  3. Prepare Chicken Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, bell pepper, red onion, ground cumin, chili powder, salt, and pepper. Mix well.
  4. Assemble Enchiladas: Warm the tortillas according to package instructions. Spoon a portion of the chicken filling onto each tortilla, roll them up, and place them seam side down in a baking dish.
  5. Pour Enchilada Sauce: Pour the enchilada sauce over the rolled tortillas, making sure they are well covered.
  6. Top with Cheese: Sprinkle the shredded Mexican cheese blend over the top of the enchiladas.
  7. Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
  8. Serve: Remove from the oven and let it cool slightly before serving. Garnish with fresh cilantro and diced tomatoes if desired.


  • Toppings: Consider adding toppings like sliced green onions, chopped cilantro, or a dollop of fat-free Greek yogurt to enhance flavor without adding many SmartPoints.
  • Portion Control: Pay attention to portion sizes to stay within your desired point range.

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