Chicken Enchiladas

Prep Time: 10 min
Cook Time: 30 min
Serves: 4

A speedy dinner teeming with delicious chicken and vegetables, this is the perfect dinner fix for a hectic weeknight.


1 lb (0.5 kg) boneless, skinless chicken thighs, cubed
2 tsp (10 mL) vegetable oil
1 onion(s), chopped
2 cloves garlic, minced
1 red pepper(s), chopped
2 stalks celery
5 tsp (25 mL) chili powder
1 tsp (5 mL) cumin, ground
3/4 tsp (4 mL) salt
1/2 tsp (2.5 mL) oregano, dried
1/4 tsp (1.25 mL) hot red chili pepper flakes
1/4 tsp (1.25 mL) black pepper
1 can canned whole tomatoes
1 can black beans, drained
2 cups (500 mL) corn niblets
8 whole wheat tortilla
1 cup (250 mL) low-fat cheese, grated
1/2 cup (125 mL) light sour cream


1 In a large skillet, heat oil over medium heat; cook onion and garlic for about 3 minutes until onion has softened.
2 Stir in chicken and cook until chicken is no longer pink. Stir in pepper, celery, chili powder, cumin, salt, oregano, hot pepper and black pepper and cook for 1 minute. Stir in tomatoes, breaking up with a spoon. Add beans and corn and bring to a boil.
3 Reduce heat, cover and simmer 10 minutes.
4 Divide filling among tortillas and roll up.
5 Put tortillas, seam side down, in a shallow, greased baking dish.
6 Bake at 400°F (200°C) for 15 minutes or until tortillas are crisp. Sprinkle with cheese and top with sour cream before serving.