Chicken Enchiladas
6
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
If you like things spicy, turn up the heat with a little extra chili powder and cumin. Or add 1/4 cup canned jalapeño peppers into the sour cream mixture.
Ingredients
Canned black beans
16 oz
Frozen corn
10 oz, thawed
Canned pimentos
4 oz, chopped
Fat free sour cream
⅓ cup(s)
Chili powder
1½ tsp(s)
Dried oregano
1 tsp(s)
Reduced-fat shredded Monterey Jack cheese
1 cup(s)
Roasted skinless boneless chicken breast
1⅓ oz, cubed
Uncooked scallions
4 medium, sliced
Cilantro
¼ cup(s), chopped
Corn tortilla
4 medium
Cumin seeds
1½ tsp(s)
Tomato
1 medium, chopped
Instructions
1
In a colander, rinse and drain beans, corn and pimientos.
2
In a medium bowl, mix sour cream, chili, cumin and oregano.
3
Reserve 2 tablespoons cheese for topping and add remaining to sour cream mixture. Fold in chicken, half of scallions, the cilantro, beans, corn and pimientos. Refrigerate, covered, up to 1 day.
4
Spray a 7x11-inch (20x30 cm) baking dish with nonstick cooking spray.
5
Soften tortilla according to package directions. Spoon chicken mixture down center of each. Roll tightly and place in baking dish.
6
Preheat oven to 400°F (200°C).
7
Bake enchiladas, covered, until heated through, about 30 minutes.
8
Sprinkle with reserved cheese. Bake until cheese melts, about 5 minutes longer.
9
Serve, sprinkled with tomato and remaining scallions.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.