Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can black beans; 1 (10 ounce) package frozen corn, thawed; 1 (4 ounce) jar chopped pimiento; ½ cup nonfat sour cream; 1 ½ teaspoons chili powder; 1 ½ teaspoons ground cumin; 1 teaspoon dried oregano; 1 cup shredded reduced-fat monterey jack cheese (or shredded Mexican cheese); 1 ½ cups cubed cooked skinless chicken breasts; 4 scallions, sliced; ¼ cup chopped cilantro; 4 medium corn tortillas; 1 tomatoes, chopped

Servings: persons

1 (16 ounce) can black beans
1 (10 ounce) package frozen corn, thawed
1 (4 ounce) jar chopped pimiento
½ cup nonfat sour cream
1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 cup shredded reduced-fat monterey jack cheese (or shredded Mexican cheese)
1 ½ cups cubed cooked skinless chicken breasts
4 scallions, sliced
¼ cup chopped cilantro
4 medium corn tortillas
1 tomatoes, chopped

1
["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."]

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (16 ounce) can black beans, 1 (10 ounce) package frozen corn, thawed, 1 (4 ounce) jar chopped pimiento, ½ cup nonfat sour cream, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions