Chicken Enchiladas Recipe
🕒 Total Time: 50 minutes
🥘 Yield: 4 servings
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 can | Black beans |
| 1 cup | Frozen corn |
| 1/2 cup | Chopped pimiento |
| 1 cup | Nonfat sour cream |
| 1 1/2 tsp | Chili powder |
| 1 1/2 tsp | Ground cumin |
| 1 tsp | Dried oregano |
| 1 cup | Reduced-fat Monterey Jack cheese |
| 1 1/2 cups | Skinless chicken breasts, cooked and shredded |
| 4 | Scallions, thinly sliced |
| 1/4 cup | Fresh cilantro, chopped |
| 4 | Corn tortillas |
| 1 | Tomato, diced |
Instructions:
-
Prepare Ingredients:
- In a colander, rinse and drain black beans, frozen corn, and chopped pimiento.
- In a medium bowl, mix the nonfat sour cream, chili powder, ground cumin, and dried oregano.
- Reserve 2 tablespoons of the Monterey Jack cheese for topping.
-
Combine Ingredients:
- Add the remaining Monterey Jack cheese to the sour cream mixture.
- Fold in the cooked and shredded chicken, half of the thinly sliced scallions, chopped cilantro, drained black beans, corn, and pimientos.
- Refrigerate the mixture, covered, for up to 1 day to enhance flavors.
-
Prep Baking Dish:
- Preheat your oven to 400°F (200°C).
- Spray a 7″x11″ baking dish with nonstick cooking spray.
-
Prepare Tortillas:
- Soften the corn tortillas according to package directions.
- Spoon the chicken mixture down the center of each tortilla and roll tightly.
-
Assemble Enchiladas:
- Place the rolled enchiladas in the prepared baking dish.
- Cover with foil and refrigerate for up to 3 hours if making ahead.
-
Bake:
- Bake the enchiladas, covered, until heated through, about 30 minutes.
- Sprinkle the reserved Monterey Jack cheese on top and bake for an additional 5 minutes or until the cheese melts.
-
Serve:
- Serve the chicken enchiladas sprinkled with diced tomato and the remaining thinly sliced scallions.
Nutritional Information (per serving):
- Calories: 323.4
- Fat Content: 4.6g
- Saturated Fat Content: 1.9g
- Cholesterol Content: 8.8mg
- Sodium Content: 613.4mg
- Carbohydrate Content: 54.8g
- Fiber Content: 12g
- Sugar Content: 3.9g
- Protein Content: 20.2g
Recipe Notes:
- These chicken enchiladas can be customized with your favorite toppings like avocado slices, jalapenos, or a dollop of Greek yogurt.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave for a quick and satisfying meal.
Enjoy this flavorful and easy chicken enchiladas recipe, perfect for busy weeknights or casual gatherings with friends and family!
