Photo of Chicken enchiladas by WW

Chicken enchiladas

Total Time
1 hr
25 min
35 min
A rotisserie chicken from the grocery deli helps jump-start the prep to make this family-favorite doable on those nights when you need to keep your kitchen time to a minimum. For those occasions when you need to do a little prep in advance, you can make the filling up to a day ahead and wait to assemble the enchiladas right before baking. Packed with corn and black beans this version has a definitive Tex-Mex flair. 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 pimento

4 oz, chopped

Fat free sour cream


Chili powder

1½ tsp

Dried oregano

1 tsp

Reduced fat shredded Monterey Jack cheese

1 cup(s)


¼ cup(s), chopped

Corn tortilla

4 tortilla(s), medium


1 medium, chopped

Roasted skinless boneless chicken breast

1 pound(s), cubed


4 medium, sliced

Ground cumin

1½ tsp


  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.