Ww 5 Points Mexican Chicken Casserole Recipes

MEXICAN CHICKEN WITH ZUCCHINI, CORN, AND BLACK BEANS

Steps:

• To make spice mix, combine cumin, oregano, chili powder, and cayenne in a small bowl. Season chicken with 1 tsp spice mixture and ½ tsp salt; set remaining spice mixture aside.
• Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Working in batches so pan doesn't get crowded, cook chicken until browned and cooked through, flipping once, 4-5 minutes; remove to a plate.
• Add remaining 2 tsp oil and onion to pan; cook, stirring, until onion softens, 3-4 minutes. Add garlic and remaining spice mix; cook, stirring a few times, 1 minute. Add corn and zucchini to pan; cook, stirring often, until tender, 4 minutes. Stir in chicken and accumulated juices, beans, diced tomatoes and tomato sauce, and remaining 1 tsp salt; cover and simmer for 5 minutes for flavors to blend. Serve garnished with cheese and cilantro.
• Serving size: 1 cup

CHICKEN CASSEROLE - WEIGHT WATCHERS FREESTYLE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a medium pot. Add onions, celery and carrots. Saute until tender, about 5 minutes.
• Add 2 tablespoons flour and stir well. Slowly add in the chicken broth, stirring as you add it. Then add in the milk. Add in the garlic powder and let mixture simmer for about 5 minutes.
• Turn heat off and stir in the chicken and stuffing. Pour mixture into a 1.75 quart casserole dish.
• Bake for 23 minutes then add cheddar cheese. Return to the oven for 7 minutes.
• Let casserole cool for 5 minutes before serving.

WEIGHT WATCHERS CHICKEN TACO CASSEROLE

Steps:

• Preheat oven to 350*.
• Spray casserole dish with non-stick cooking spray.
• Line the bottom of a casserole dish with half of the chips.
• Saute the delicious veggies, beans, and chicken with the taco powder and water, making a sauce.
• Stir together cooked veggie mixture with salsa.
• Spread that mixture over your tortilla chips.
• Repeat this process, so you'll have two identical layers.
• Add sour cream, top with cheese, and garnish with cilantro.
• Bake at 350* degrees F for about 20 minutes.
• Serve and Enjoy!

MEXICAN CASSEROLE - 6.5 WEIGHT WATCHER POINTS

Steps:

• Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.
• Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
• Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.
• Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & Freeze for later OR cook as directed below...).
• (Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc... /.
• Makes 6 large Servings at 6.5 weight watcher pts/each.

LOW CARB MEXICAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large nonstick skillet, heat oil on medium high.
• Add the chicken breasts and garlic, and cook for a couple minutes until chicken is just starting to brown.
• Add the bell pepper, tomato, red onion, cumin, chili powder, and salt. Mix well and cook about 5 minutes until vegetables are slightly tender.
• Pour in the chicken stock and chilies. Cook another 5 minutes until stock is almost all evaporated.
• Spray an 8x8 inch baking dish lightly with cooking spray.
• Place one tortilla in the bottom of the pan. Top with 1/2 of the chicken and veggies, then sprinkle with 1/2 cup of cheddar cheese.
• Place the second tortilla on top and spread the remaining chicken and veggies over it, then sprinkle with remaining cheese.
• Bake for 15 minutes, until cheese is melted and tortilla edges are crispy.
• Sprinkle with fresh cilantro (if using) and slice into 6 pieces.

WEIGHT WATCHER CHICKEN TACO CASSEROLE

Steps:

• Preheat oven to 350*.
• Spray casserole dish with non-stick cooking spray.
• Line the bottom of a casserole dish with half of the chips.
• Saute the delicious veggies, beans, and chicken with the taco powder and water, making a sauce.
• Stir together cooked veggie mixture with salsa.
• Spread that mixture over your tortilla chips.
• Repeat this process, so you'll have two identical layers.
• Add sour cream, top with cheese, and garnish with cilantro.
• Bake at 350* degrees F for about 20 minutes.
• Serve and Enjoy!

WEIGHT WATCHERS TACO CASSEROLE

Steps:

• Saute meat, beans, onions, taco seasoning, sauce, and corn on medium-high heat until meat is browned (or soy crumbles are thoroughly cooked).
• Spoon half your meat mixture into your casserole dish in an even layer, top with a thin layer of sour cream, then sprinkle with some cheese.
• Repeat. Cover with cheese.
• Bake at 350 for 15 minutes, then serve topped with diced tomatoes and green onions.

WW 5 POINTS - MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350*F.
• Combine ingredients and pour into pie plate.
• Sprinkle taco seasoning on top.
• Cover and backe for 30 minute.
• Serves 4.