Preheat the oven to 350 degrees. Prepare a (9x13) casserole dish with nonstick cooking spray.
In a gallon size freezer bag, shake together the dry seasonings. Add the chicken, sealing the bag. Toss the bag and knead the chicken until the spices are evenly distributed.
Dump the chicken into the casserole dish, creating an even layer with space between the chunks of chicken if possible.
In a large mixing bowl, beat the cream cheese until soft and creamy. Stir in half of green enchilada sauce, green chiles, sour cream and 1 cup of cheese. Spread over the chicken layer.
Pour remaining enchilada sauce over the cream cheese layer and top with remaining cheese.
Bake for 45 to 50 minutes or until the chicken is cooked through, the cheese has melted, and the edges are bubbling.
Garnish with freshly chopped cilantro, black olives, diced tomatoes, and diced avocado if desired.
Notes
*Note: Using a 28 ounce can of enchilada sauce leaves a lot of sauce in the final casserole, which is great for serving over cauliflower rice. If you desire a less soupy casserole, use a 14 ounce can.
Weight Watchers Information
With Fat Free Cheese, fat free cream cheese and 14 ounces of enchilada sauce
4 points on blue and purple
8 points on green
With low fat cheese, fat free cream cheese and 14 ounces of enchilada sauce