Weight Watchers Chicken Enchilada Bake

1. Preheat your oven to 375°F (190°C) and prepare a 9×13-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat olive oil over medium heat. Add chopped onions, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and fragrant.
3. Incorporate the shredded chicken into the skillet, mixing it with the sautéed vegetables.
4. Stir in corn, black beans, diced green chilies, ground cumin, chili powder, salt, and pepper. Allow the mixture to cook for an additional 5 minutes, ensuring all ingredients are well combined.
5. Pour in the red enchilada sauce, stirring to coat the chicken and vegetable mixture evenly. Simmer for another 5 minutes to let the flavors meld.
6. Assemble the enchilada bake by placing a layer of whole wheat tortillas at the bottom of the prepared baking dish.
7. Spoon half of the chicken and vegetable mixture over the tortillas, spreading it evenly. Sprinkle a layer of shredded Mexican blend cheese on top.
8. Repeat the process with another layer of tortillas, followed by the remaining chicken mixture, and finish with a generous layer of cheese.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
10. Uncover the dish for the last 5 minutes of baking to achieve a golden, crispy top.
11. Once done, remove the enchilada bake from the oven and let it rest for a few minutes before slicing.

Nutritional Information: