Speedy Chicken and Cheese Enchiladas

Yield: 4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro) 9 points plus

Speedy Chicken and Cheese Enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • Cooking spray

  • 1

    cup prechopped white onion

  • 1

    cup prechopped bell pepper

  • 1

    (10-ounce) can enchilada sauce (such as Old El Paso)

  • 2

    cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)

  • 1

    cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided

  • ½

    teaspoon ground cumin

  • 8

    (6-inch) corn tortillas

  • ¼

    cup fat-free sour cream

  • ¼

    cup chopped fresh cilantro


Preheat broiler. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Combine chicken, 3/4 cup of cheese, and cumin, tossing well. Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.


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