ENCHILADA CASSEROLE WEIGHT WATCHERS RECIPES

Steps:

• Preheat oven to 425°F. Coat 13-by-9-inch baking dish with nonstick spray.
• In large nonstick skillet, heat oil over medium. When oil shimmers, add 2 cups onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, zucchini, and 1⁄2 tsp salt and cook, stirring occasionally, until vegetables are softened, 15 to 20 minutes.
• Meanwhile, make sauce: In blender, purée tomatoes, chipotle pepper (if using), garlic, chili powder, cumin, oregano, and remaining 1 cup onion and 1 tsp salt.
• Transfer cooked vegetables to medium bowl. Stir in chicken and 1 cup tomato sauce.
• Spread 1⁄2 cup tomato sauce in bottom of prepared baking dish. Top with 6 tortillas, overlapping to fit dish. Sprinkle with half of chicken mixture and 1⁄2 cup cheese. Top with 6 more tortillas, remaining chicken mixture, and 1⁄2 cup cheese. Top with remaining 6 tortillas. Spread top with remaining sauce and sprinkle with remaining cheese. Bake until golden and bubbling, 15 to 20 minutes.
• Let cool for 5 to 10 minutes. Serve each piece with 1 tbsp sour cream.
• Serving size: 1/12 of casserole and 1 tbsp sour cream

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
• Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
• Bake in preheated oven for 30 minutes, or until hot and bubbly.