chicken enchiladas


Prep Time 125 min.

Cook Time 135 min,

Level of Difficulty: Moderate

If you like things spicy, turn up the heat with a little extra chili powder and cumin. Or add 1/4 cup canned jalapeño peppers into the sour cream mixture.




16 oz canned black beans

10 oz frozen corn kernels, thawed

4 oz canned pimento, chopped

⅓ cup(s) fat-free sour cream

1½ tsp chili powder

1½ tsp ground cumin

1 tsp dried oregano

1 cup(s) shredded reduced-fat Monterey Jack cheese

1⅓ medium cooked, skinless chicken breast(s), cubed

4 medium scallion(s), sliced

¼ cup(s) cilantro, chopped

4 medium corn tortilla(s)

1 medium tomato(es), chopped



1. In a colander, rinse and drain beans, corn and pimientos.

2. In a medium bowl, mix sour cream, chili, cumin and oregano.

3. Reserve 2 tablespoons cheese for topping and add remaining to sour cream mixture. Fold in chicken, half of scallions, the cilantro, beans, corn and pimientos. Refrigerate, covered, up to 1 day.

4. Spray a 7x11-inch (20x30 cm) baking dish with nonstick cooking spray.

5. Soften tortilla according to package directions. Spoon chicken mixture down center of each. Roll tightly and place in baking dish.

6. Preheat oven to 400ºF (200ºC).

7. Bake enchiladas, covered, until heated through, about 30 minutes.

8. Sprinkle with reserved cheese. Bake until cheese melts, about 5 minutes longer.

9. Serve, sprinkled with tomato and remaining scallions


® 2002 Weight Watchers International, Inc. ® 2002, Inc. All rights reserved.

WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc and are being used under license by, Inc.