Foodsday Tuesday: Weight Watching, Part 2

Click here for the first installment!

Two weeks counting POINTS on Weight Watchers and I'm already finding myself struggling to be creative. After all, there are only so many Smart Ones I can eat every week. And so, armed with a pantry stocked full of Mexican food ingredients and a thawed chicken breast that I needed to use before it turned to the Dark Side, I set out to make myself something more satisfying (and, as I'd discover, ultimately lower in POINTS) than popping another frozen dinner in the microwave.

If you're obsessively tracking everything you eat like I've been doing lately, this recipe works out to four servings at four POINTS apiece. Paired with a small salad dressed in vinegar or a fat-free salad dressing, it's filling without taking up all the points you'd wanted to save for dessert or alcohol.

Chicken and Black Bean Enchilada Casserole
1 cooked chicken breast, shredded
1 can black beans, drained and rinsed
4 corn tortillas
1 can green enchilada sauce
1 can chopped green chilies
6 tbsp store-bought salsa verde
1 serving (see package for details) nonfat shredded cheese of your liking (I used cheddar)

Heat oven to 400°F. In one bowl, mix enchilada sauce and chopped green chilies. In a separate bowl, mix chicken, beans, and salsa verde well. Spoon small amount of sauce mixture into the bottom of a shallow 10-inch round baking dish (I used my Calphalon Everyday Pan). Tear two tortillas into pieces, layering them over sauce. Spoon approximately half of the chicken-and-bean mixture over tortillas. Cover with sauce and top with half of the shredded cheese. Add second layer of shredded tortillas, second half of chicken mixture, and top with remaining sauce. Cook, covered, for 20 minutes until sauce is bubbling and has begun to evaporate. Top with remaining cheese and broil until cheese has browned, approximately ten minutes. Remove from oven; allow to cool for at least ten minutes before serving.

Image Credit: Flickr user Sam Felder.