Weight Watchers Chicken Enchilada Bake

• Gluten free

• Meat

  • 4 cups Chicken breasts, boneless skinless

• Produce

  • 1 Bell pepper
  • 1 Onion

• Condiments

  • 1/4 cup Black olives

• Oils & Vinegars

  • 1 tsp Olive oil

• Bread & Baked Goods

  • 18 Corn tortillas, thin

• Dairy

  • 1 cup Shredded 2% cheddar cheese

• Prepared

  • 2 cups Enchilada sauce

Found on youbrewmytea.com

Ingredients

• 18 thin corn tortillas
• 4 cups boneless skinless chicken breasts, diced or shredded
• 2 cups enchilada sauce
• 1 cup shredded 2% cheddar cheese
• 1 onion, diced
• 1 bell pepper, diced
• 1 teaspoon olive oil
• ¼ cup sliced black olives

Directions

• Preheat oven to 350 degrees.
• Spray 9x13 casserole dish with non-stick cooking spray and set aside.
• Heat olive oil in medium skillet, and saute bell pepper and onion for 5-7 minutes or until cooked through and beginning to caramelize. Remove from heat and set aside.
• In a large bowl, mix together chicken, ½ cup enchilada sauce, ½ cup cheese, bell pepper, and onion.
• Layer 6 tortillas in bottom of casserole dish. Top with ½ chicken mixture, and ⅓ remaining cheese.
• Top this layer with 6 more tortillas, remaining chicken mixture, and another ⅓ cheese.
• Top with 6 more tortillas.
• Pour remaining enchilada sauce over casserole and spread until tortillas are well covered.
• Top with remaining cheese and sliced olives.
• Bake at 350 degrees for 35 minutes or until cheese is melted and bubbling.