Ww 5 Points Mexican Chicken Casserole Recipes

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.

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.

MEXICAN CHICKEN TACO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
• Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion. Cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt. Add black beans, corn, tomatoes, and tomato sauce; stir until well combined.
• Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.
• Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish, and spread into a thin layer. Lay about half of the tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Add remaining meat mixture over the tortilla layer. Top with remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.
• Cover with shredded cheese. Spray a piece of foil with nonstick cooking spray, and set the sprayed side against the cheese to cover the casserole dish (this helps prevent "cheese loss" when you remove the foil).
• Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.

WEIGHT WATCHERS MEXICAN CHICKEN BREASTS

Steps:

• Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well.
• Spray casserole dish with Pam.
• Place breasts in casserole.
• Bake 30 minutes at 375 degrees.
• Top with salsa about 5 minutes before breasts are done.
• Top with sour cream before serving.

MEXICAN CASSEROLE - WEIGHT WATCHERS

Steps:

• Brown hamburger and onions in large skillet, until thoroughly cooked.
• Add tomatoes, corn, back beans and crushed chilies, mix well.
• Simmer for 10 minutes, stirring occasionally.
• Mix in sour cream, simmer another 10 minutes.
• Top with cheese when serving.