Total Time
50mins
Prep 10 mins
Cook 40 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(3)
Most Helpful

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 :).

Incubus fan July 21, 2003

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.

Just Call Me Martha April 22, 2003

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!

LonghornMama July 22, 2005

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