
Chicken enchiladas
13
5
5
Smartpoints value per serving
Total Time
1 hr
Prep
25 min
Cook
35 min
Serves
4
Difficulty
Moderate
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.
Ingredients
canned black beans
16 oz
frozen corn kernels
10 oz, thawed
canned pimento(s)
4 oz, chopped
fat free sour cream
⅓ cup(s)
chili powder
1½ tsp
dried oregano
1 tsp
reduced-fat shredded Monterey Jack cheese
1 cup(s)
cilantro
¼ cup(s), chopped
corn tortilla(s)
4 medium
fresh tomato(es)
1 medium, chopped
roasted skinless boneless chicken breast
1⅓ pound(s), cubed
uncooked scallion(s)
4 medium, sliced
ground cumin
1½ tsp