Chicken Enchiladas

"These low-cal enchiladas are easy to assemble and make. "
 
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Ready In:
50mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a colander, rinse and drain beans, corn, and pimientos.
  • In a medium bowl, mix the sour cream, chili, cumin,& oregano.
  • Reserve 2 TB of the cheese for topping.
  • Add the remaining cheese to the sour cream mixture; fold in the chicken, half of the scallions, the cilantro and the beans, corn and pimientos.
  • Refrigerate, covered, up to 1 day.
  • Spray a 7"x11" baking dish with nonstick cooking spray.
  • Soften the tortillas according to package directions.
  • Spoon the chicken mixture down the center of each tortilla; roll tightly and place in baking dish.
  • Cover with foil; refrigerate up to 3 hours.
  • Preheat oven to 400 degrees F.
  • Bake the enchiladas, covered, until heated through, about 30 minutes.
  • Sprinkle with reserved cheese; bake until the cheese melts, about 5 minutes longer.
  • Serve, sprinkled with the tomato and remaining scallions.

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Reviews

  1. This recipe was pretty easy and it was a great hit w/ dad! Instead of sour cream I used cream of chicken soup with a little bit of green chilli enchilada sauce (also used on the top after baking). Also, I didn't let it set overnight and it turned out fine :).
     
  2. We really like these guilt-free enchiladas! Great mix of flavours and just right seasoning. I substituted red pepper for the pimientos and it was fine. Great way to use up leftover chicken, or turkey for that matter. I served with fresh salsa on the side, although next time I would just add more topping (tomato, cilantro and cheese) to make it that much easier. Thanks.
     
  3. Makes a very tasty, easy and healthy enchilada. Good use for leftover chicken. I used 14 corn tortillas in a 13x9 dish. Served with enchilada sauce, though next time I may pour some over the enchiladas before baking. Thanks, ellie, for a yummy dinner!
     
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Tweaks

  1. This recipe was pretty easy and it was a great hit w/ dad! Instead of sour cream I used cream of chicken soup with a little bit of green chilli enchilada sauce (also used on the top after baking). Also, I didn't let it set overnight and it turned out fine :).
     
  2. We really like these guilt-free enchiladas! Great mix of flavours and just right seasoning. I substituted red pepper for the pimientos and it was fine. Great way to use up leftover chicken, or turkey for that matter. I served with fresh salsa on the side, although next time I would just add more topping (tomato, cilantro and cheese) to make it that much easier. Thanks.
     

RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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