Chicken enchiladas
14
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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
10 oz
Canned pimento
4 oz
Fat free sour cream
0.333 cup(s)
Chili powder
1.5 tsp
Dried oregano
1 tsp
Reduced fat shredded Monterey Jack cheese
1 cup(s)
Cilantro
0.25 cup(s)
Corn tortilla
4 tortilla(s), medium
Tomato
1 medium
Roasted skinless boneless chicken breast
1.333 pound(s)
Scallions
4 medium
Ground cumin
1.5 tsp
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.
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