weight watcher chicken enchilada casserole recipe - finished casserole — Makes: *8 Servings*
Per Serving: 29g Protein | 208 Cal

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While you won’t find many casseroles that are considered healthy, my chicken enchilada casserole recipe is cozy, delicious, high-protein, and flavor-packed. Cheesy, creamy, saucy, yet still healthy, this easy casserole is so simple to make and super versatile, with options like low-carb Egglife wraps or more traditional flour tortillas or yellow corn tortillas (use extra thin corn tortillas for an even healthier, lighter twist on traditional enchiladas). Packed with 29g of protein per enchilada (if you’re using Egglife wraps), it’s the perfect dinner to help you recharge after a long day without compromising your healthy and fitness goals.

Your whole family is going to love this one!

Why You’ll Love This Chicken Enchilada Casserole Recipe

Low in Fat, But High in Flavor: This delicious recipe is designed to keep the calories and fat content in check, without compromising on flavor.
Easy to Customize: Pick the wrap that best fits your nutritional needs or flavor preferences, add in some veggies to bulk it up, or try a different sauce for a twist on the classic recipe.
Built for Meal Prep: Casseroles and one-pan meals are the perfect thing to make when you’re meal prepping because they’ll make enough servings for you to portion out throughout the week.

Ingredients

1.5 lbs shredded boneless skinless chicken breasts (you can poach some chicken breasts or grab a rotisserie chicken if need be)
1 jar (16 oz) of Desert Pepper Salsa Chili con Queso (mine had corn and black beans in it—yum!)
Low-fat or fat-free cream of mushroom condensed soup (I used Pacific Natural Foods)
1 4-oz can of diced green chiles
1 cup enchilada sauce (I used Siete) + ¼ cup for topping - you can use either red enchilada sauce or green enchilada sauce or even a homemade enchilada sauce if you'd prefer
8 Egglife wraps (you’ll need two packages) OR 6 tortillas of choice
1/4 cup + 1/8 cup lite Mexican blend cheese (¼ cup for inside the mixture and ⅛ cup sprinkled on top)
Garnish: fresh cilantro, lime wedges, chopped green onion, a dollop of fat-free Greek yogurt or light sour cream

Instructions

Preheat the oven: Turn the oven on and preheat it to 350 degrees F.
Mix the filling: Add the shredded chicken, Desert sauce, green chiles, cream of mushroom soup, enchilada sauce, and ¼ cup of Mexican blend cheese to a large bowl. Stir well to combine.
Roll up the enchiladas or assemble the casserole: Spray a square baking dish or casserole dish with cooking spray. Spoon a bit of the chicken mixture into each wrap, then roll up and place in the baking dish, seam side down. You could also layer some of the wraps into the bottom of the prepared baking dish, add some filling, then top with wraps, repeating until you’ve used up all of the wraps and mixture.
Add the sauce and cheese: Pour the remaining enchilada sauce over the top of the enchiladas (or casserole). Sprinkle cheese over the top of the hearty casserole.
Bake the enchilada casserole: Place the baking dish into the preheated oven. Bake for about 20 minutes or until the cheese bubbles.
Serve: Garnish with cilantro, lime wedges, chopped green onions, and a dollop of sour cream or Greek yogurt, serve, and enjoy!

Nutrition Information

Per Egglife Wrap Enchilada (Makes 8):

Calories: 208
Protein: 29g
Carbs: 16g
Fat: 3g

Per Tortilla Enchilada (Makes 6):

Calories: 361
Protein: 32g
Carbs: 42g
Fat: 6g

Swaps and Substitutions

Make It Spicy: Add diced jalapeños, pickled jalapeños, or a pinch of cayenne pepper to the filling for extra heat.
Add Veggies: Sautéed zucchini, carrots, mushrooms, corn, bell peppers, or spinach make great additions to the chicken mixture. Plus they add extra fiber and other nutrients.
Dairy-Free Option: Use a dairy-free cream of mushroom soup and dairy-free cheese to suit your dietary needs.

FAQs

Yes! You can freeze the casserole or rolled enchiladas unbaked in an airtight container. When it’s time to heat them up, bake from frozen until the sauce and cheese bubbles and everything is warmed through.
Round out your meal with a bit of guacamole, some steamed or roasted vegetables, a side salad, some black beans or pinto beans, fat-free refried beans, or even a little rice. Delish!
Try ground turkey, ground chicken, or lean ground beef, tofu, beans, lentils, or plant-based crumbles. Just make sure that everything is cooked and seasoned before you add it into the recipe.
If you have chicken enchiladas casserole left over, store in an airtight container in the fridge for up to 3-4 days or freeze to store longer. When you're ready to eat, pop the enchiladas (or casserole) into the oven until it's heated through and the sauce and cheese bubble and the cheese turns golden brown. Garnish with your favorite toppings and serve!

This easy chicken enchilada casserole recipe (or just chicken enchiladas recipe) is a total win for anyone looking for a satisfying, delicious, high-protein meal. Next time you’re craving Mexican-inspired food, give this recipe a try. You’re going to love it.