Photo of Chicken Enchiladas by WW

Chicken Enchiladas

Points® value
Total Time
1 hr
25 min
35 min
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.


Canned black beans

16 oz

Frozen corn

10 oz, thawed

Canned pimentos

4 oz, chopped

Fat free sour cream


Chili powder

1½ tsp(s)

Dried oregano

1 tsp(s)

Reduced-fat shredded Monterey Jack cheese

1 cup(s)

Roasted skinless boneless chicken breast

1 oz, cubed

Uncooked scallions

4 medium, sliced


¼ cup(s), chopped

Corn tortilla

4 medium

Cumin seeds

1½ tsp(s)


1 medium, chopped


  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.