Another winner from Weight Watchers. This is five points per serving and worth every point!

Chicken Enchilada Casserole

 

10 6 inch fat-free corn tortillas -- halved

3 cups skinless boneless chicken breast -- cooked and cubed

1 cup fresh or thawed frozen corn kernels

1 onion -- chopped

1/2 green bell pepper -- seeded and diced

1 14.5 oz can stewed tomatoes -- no salt added

1 10 oz can diced tomatoes and green chiles

1 cup reduced fat cheddar cheese -- shredded

 

1. Preheat the oven to 350. Spray a 13 X 9 inch baking pan with nonstick cooking spray.

2. Line the bottom of the pan with half of the tortillas; layer with the chicken, corn, onion, pepper and stewed tomatoes. Cover with the remaining tortillas. Pour the tomatoes and chiles over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 10 minutes longer.

Notes:  Makes 6 servings - 5 Weight Watcher points per serving.