Chicken Enchiladas

READY IN: 50mins
Recipe by ellie_

These low-cal enchiladas are easy to assemble and make.

Top Review by Incubus fan

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 :).

Ingredients Nutrition


  1. In a colander, rinse and drain beans, corn, and pimientos.
  2. In a medium bowl, mix the sour cream, chili, cumin,& oregano.
  3. Reserve 2 TB of the cheese for topping.
  4. 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.
  5. Refrigerate, covered, up to 1 day.
  6. Spray a 7"x11" baking dish with nonstick cooking spray.
  7. Soften the tortillas according to package directions.
  8. Spoon the chicken mixture down the center of each tortilla; roll tightly and place in baking dish.
  9. Cover with foil; refrigerate up to 3 hours.
  10. Preheat oven to 400 degrees F.
  11. Bake the enchiladas, covered, until heated through, about 30 minutes.
  12. Sprinkle with reserved cheese; bake until the cheese melts, about 5 minutes longer.
  13. Serve, sprinkled with the tomato and remaining scallions.

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