Chicken Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 (16 ounce) can black beans
- 1 (10 ounce) package frozen corn, thawed
- 1 (4 ounce) jar chopped pimiento
- 1⁄2 cup nonfat sour cream
- 1 1⁄2 teaspoons chili powder
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 cup shredded reduced-fat monterey jack cheese (or shredded Mexican cheese)
- 1 1⁄2 cups cubed cooked skinless chicken breasts
- 4 scallions, sliced
- 1⁄4 cup chopped cilantro
- 4 medium corn tortillas
- 1 tomatoes, chopped
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
-
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.
Tweaks
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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>