Chicken Enchiladas- Weight Watchers 11 Points

By bnpolley

Ingredients

• 16 oz canned black beans
• 10 oz frozen corn kernels, thawed
• 4 oz canned pimento(s), chopped
• 1/3 cup(s) fat-free sour cream
• 1 1/2 tsp chili powder
• 1 tsp dried oregano
• 1 cup(s) shredded reduced-fat Monterey Jack cheese
• 1/4 cup(s) cilantro, chopped
• 4 medium corn tortilla(s)
• 1 medium fresh tomato(es), chopped
• 1 1/3 breast(s) roasted skinless boneless chicken breast, cubed
• 4 medium uncooked scallion(s), sliced
• 1 1/2 tsp ground cumin

Details

Servings 4
Preparation time 25mins
Cooking time 35mins
Adapted from weightwatchers.com

Preparation

Step 1

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

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

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.

Spray a 7×11-inch (20×30 cm) baking dish with nonstick cooking spray.

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

Preheat oven to 400°F (200°C).

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

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

Serve, sprinkled with tomato and remaining scallions.