I have made quite a lot of dishes in my time, so when I realized that I’d never made enchiladas, I smacked myself in the face. How could I have waited this long to make them? It’s pretty much the easiest mexican dish you could ever make. Enchiladas to Mexican cuisine is like lasagna to Italian cuisine. You put whatever filling you want inside the carb and top it all with whatever sauce you want and sprinkle on your cheese of choice.

Even my pickiest of pickiest-eater friends love to eat and make enchiladas. They just don’t add much spice and cover it in cheese. As delicious as that can be, it wreaks havoc on my tummy with all that dairy, so I wanted to fill my enchiladas with lots of different flavors and ingredients that wouldn’t make me a personal methane gas distributor.

When I took these out of the oven and gave some to Jess, she started singing praises by the second bite! That’s usually a sure sign of success around here :) So, cook these up, eat em, and let me know how much you love them!

Some for now, some for later!

Chicken and Corn Enchiladas
Servings: 5 (or 10 if you count each enchilada separately)
PointsPlus Per Serving: 9 (or 4 if you count them individually)

Ingredients

  • 1 1/2 cups red enchilada sauce, 4 PP (I used Trader Joe’s Enchilada Sauce)
  • 10 four-inch corn tortillas, 8 PP (I used La Tortilla Extra Thin ones that are 40 calories each)
  • 1 cup frozen corn kernels, 4 PP
  • 1/2 cup black beans, 2 PP
  • 1/4 medium onion, diced
  • 2 small red peppers, diced
  • 1 medium jalapeno, diced
  • 7 oz reduced-fat colby cheese, 15 PP
  • 1 chicken breast, 6 PP
  • 1 tsp cumin
  • 1/2 tsp ground coriander (or 1 tbsp fresh cilantro)
  • 1/4 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped cilantro (optional)
  • 2 tsp olive oil, 2 PP

Directions
1. Preheat oven to 375. Slice the chicken into 1/2 inch thick slices, put into a bag or bowl and cover with all the spices from cumin through black pepper and one tsp of olive oil. Mix it all up and let it marinate while you get the veggies ready.

2. Next, heat a medium sized skillet over medium heat with the other tsp of olive oil. Cut up the red peppers, jalapeno and onion and put into a mixing bowl with the corn. Pour into pan and cook for about 5-7 minutes or until veggies are just barely tender. Put back into the bowl and mix in black beans. Add a little salt and pepper and the cilantro if you are using it. Mix up.

3. Now, cook up the chicken slices in the same pan until thoroughly cooked (around 5 minutes). Dice up and pour into the bowl with the veggies. Stir everything up.

4. Take a 9×13 glass dish, coat with cooking spray and set to the side. Get out the enchilada sauce and pour about half of it into that same skillet along with around 1-2 tbsp water. Mix it in. Then, take each tortilla and dip it into the sauce so that both sides are coated. Then, put it in the pan, put in around 1 tbsp cheese and 2 tbsp chicken/veggie mix. Roll up and position it with the overlapped edges on the bottom. Repeat with other 9 tortillas.

5. Pour any remaining mixture into the sides of the dish, then pour the rest of the enchilada sauce over top of the whole pan. Sprinkle remaining cheese over the enchiladas. Bake for 30 minutes and enjoy!