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    See More:   Comfort Food Cooking Eating after Bariatric Surgery Gluten-Free Raising Foodie Kids Weeknight Meals

    Last Modified: Jun 13, 2021 by Tara Ziegmont 6 Comments

    Mexican Layered Chicken Casserole

    Jump to Recipe Print Recipe
    collage of Mexican casseroles with chicken, cilantro, and salsa

    How to make the best Mexican layered chicken casserole from Weight Watchers WW - This quick and easy recipe makes a healthy but filling dinner with corn tortillas, shredded cheese, black beans and salsa. Main dishes that are creamy, cheesy, and baked in the oven.

    PIN IT FOR LATER!

    Mexican chicken casserole on a wooden table

    When I first started doing Weight Watchers almost fifteen years ago, I found a slew of WW-friendly recipes. Some were keepers, and some... well, they weren't worth talking about.

    I no longer do Weight Watchers, but I've held on to the good recipes because they're healthy: low calorie and generally low carb.

    We eat a lot of Mexican-inspired recipes, and I enjoyed the flavors in this one, even more so because it's a relatively low calorie meal.

    Have I ever told you that I love cheese, Dear Reader? I love it. I love all cheese, but especially melted, yummy cheddar cheese. One of my favorite guilty indulgences is a grilled cheese with 5 slices of cheddar, 2 slices of ham, and 2 slices of WheatNut bread. I love it so much, but it's generally not in a low calorie diet.

    What follows is one of my favorite Weight Watchers recipes, due in large part because of its ooey gooey cheesy goodness.

    How to make Mexican layered chicken casserole

    1. Preheat the oven to 350º.
    2. Boil the chicken breasts in a saucepan until cooked through, usually 10 to 15 minutes. Drain, cool, and cut into one-inch chunks. Alternately, you could sauté the chicken or cook it in the microwave. You could also use canned, shredded chicken from a can if you're in a pinch and need a quicker meal.
    3. In a large bowl, combine cubed chicken, black beans, garlic, Greek yogurt, salsa, one cup of shredded cheese, peppers, cumin, and black pepper. Mix well.
    4. Arrange half of the tortilla strips in a 9x13 pan, overlapping them to cover the bottom. Top with half of the chicken mixture. Then layer with more tortilla strips and the rest of the chicken mixture. Sprinkle the top with remaining shredded cheese.
    5. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 to 10 minutes before slicing into 12 pieces.

    Serve Mexican layered chicken with one of the following veggie sides:

    • Garlic Parmesan Roasted Carrots
    • Zucchini Noodles with Garlic, Lemon, & Parmesan
    • Grilled Zucchini and Squash
    • Cheese Stuffed Zucchini
    • Roasted Red Beets with Balsamic Glaze and Feta Cheese
    • Garlic Roasted Asparagus with Parmesan Cheese

    One thing to note is that a serving of this casserole is 1/12 of a 9x13 pan - pretty small, but it is rich. So if you're going to make this (and you should!), plan on having a salad or one of the above vegetable sides to go along with it. You won't be able to fill up on the casserole and stay within your calorie or point goal for the day.

    Mexican chicken casserole on a wooden table

    Mexican Layered Chicken Casserole

    How to make the best Mexican layered chicken casserole from Weight Watchers WW - This quick and easy recipe makes a healthy but filling dinner with corn tortillas, shredded cheese, black beans and salsa. Main dishes that are creamy, cheesy, and baked in the oven.
    No ratings yet
    Print Recipe Pin Recipe
    Course Main Course, Main Dish
    Cuisine Mexican
    Servings 12 people
    Calories 314 kcal

    Equipment

    • Garlic press

    Ingredients
      

    • 2 pounds boneless skinless chicken breast uncooked (if you're in a time pinch, use shredded, canned chicken instead)
    • 4 cups black beans drained (rinsed if canned)
    • 2 cloves garlic pressed
    • 3 cups Greek yogurt plain, fat free
    • 1 cup salsa
    • 2 cups Mexican-style cheese shredded, divided
    • 8 oz diced green chili peppers chopped
    • 2 teaspoon ground cumin
    • ½ teaspoon black pepper
    • 12 large corn tortillas cut into 2-inch strips

    Instructions
     

    • Preheat oven to 350º.
    • Boil chicken in a medium saucepan until cooked through, usually 10 to 15 minutes. Drain, cool. Cut into one-inch chunks.
    • In a large bowl, combine cubed chicken, beans, garlic, Greek yogurt, salsa, one cup of shredded cheese, peppers, cumin, and pepper. Mix well.
    • Arrange half of the tortilla strips in a 9x13 pan, overlapping them to cover the bottom. Top with half of chicken mixture. Layer with more tortillas, then the rest of the chicken mixture. Sprinkle with remaining shredded cheese.
    • Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 to 10 minutes before slicing into 12 pieces.

    Notes

    One thing to note is that a serving of this casserole is 1/12 of a 9x13 pan - pretty small, but it is rich. So if you're going to make this (and you should!), plan on having a salad or one of the above vegetable sides to go along with it. You won't be able to fill up on the casserole and stay within your calorie or point goal for the day.

    Nutrition

    Calories: 314kcal | Carbohydrates: 31g | Protein: 33g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 479mg | Potassium: 687mg | Fiber: 8g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 4mg | Calcium: 320mg | Iron: 2mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
    collage of Mexican casseroles with chicken, cilantro, and salsa

    Mexican layered chicken casserole on a board

    Mexican layered chicken from Weight Watchers

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    Reader Interactions

    Comments

    1. [email protected] says

      September 16, 2008 at 10:44 am

      This recipe is just what we like. Anythng that requires tortillas and salsa, my hubby will like. I am looking forward to making this one. I actually think I have all these ingredients. It may be our next meal together (when hubby comes home this weekend).

      Reply
    2. [email protected] says

      September 16, 2008 at 6:44 pm

      This recipe is just what we like. Anythng that requires tortillas and salsa, my hubby will like. I am looking forward to making this one. I actually think I have all these ingredients. It may be our next meal together (when hubby comes home this weekend).

      Reply
    3. jeanne @ Inspiring Ideas says

      September 16, 2008 at 1:09 pm

      This is right up our alley, too! We grill a bunch of chicken breasts on Sundays to eat throughout the week on salads, burritos, enchiladas, etc. I'll add this to our mix!

      Reply
    4. jeanne @ Inspiring Ideas says

      September 16, 2008 at 9:09 pm

      This is right up our alley, too! We grill a bunch of chicken breasts on Sundays to eat throughout the week on salads, burritos, enchiladas, etc. I'll add this to our mix!

      Reply
    5. lana says

      September 16, 2008 at 5:25 pm

      green chilies...salsa...tortillas?
      Sounds GREAT and simple... which is even better.

      Reply
    6. lana says

      September 17, 2008 at 1:25 am

      green chilies...salsa...tortillas?Sounds GREAT and simple... which is even better.

      Reply

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