Weight Watchers Mexican Chicken Casserole


  • 1 lb skinless, boneless chicken breasts (cooked and shredded)
  • 1 16 oz package frozen corn (defrosted)
  • 1 8 oz box cornbread mix
  • 1 cup reduced fat Mexican style cheese (shredded)
  • 16 oz red enchilada sauce
  • 1/2 cup fat free milk
  • 1 4 oz can diced green chilies
  • 2 small jalapeños (seeded and diced)
  • 1 large egg
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with nonfat cooking spray.
  2. In a medium sized bowl, combine, cornbread mix, corn, milk, egg substitute, green chiles, jalapeños, 1/4 cup of the cheese, cumin, paprika, and salt & pepper. Mix well, then pour into baking dish.
  3. Place in oven and bake for about 15 minutes. Remove from oven and poke all over, using a fork.
  4. Pour 1/2 of the enchilada sauce all over the top. Then evenly cover with the chicken. Pour remaining enchilada sauce over chicken and top with the remaining cheese.
  5. Return to oven, and cook for another 12-15 minutes, or until the cheese is golden and bubbly.
  6. Let cool for 5 minutes before serving.

Recipe Notes

Entire recipe makes 8 servings

Serving size is 1/8th of casserole

Each serving = 7 Points*

*based only on ingredients with an SP Freestyle valueNutrition FactsCHICKEN TAMALE CASSEROLEAmount Per ServingCalories 327Calories from Fat 68% Daily Value*Total Fat 7.6g12%Saturated Fat 1.6g8%Cholesterol 63mg21%Sodium 1087mg45%Potassium 289mg8%Total Carbohydrates 44g15%Dietary Fiber 3.4g14%Sugars 8.2gProtein 20.4g41%Calcium6%Iron11%* Percent Daily Values are based on a 2000 calorie diet.

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