These delicious, easy chicken enchiladas from Rosemary Conley are quick and easy and the whole family will love them. The perfect Friday night dinner! This recipe serves 4 people and will take only 55 mins to prepare and cook. At only 234 calories, this classic Mexican dish is sure to become a family favourite. Any leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving. This delicious one-pot bake would be perfect served with guacamole, salsa and sour cream. Refried beans make an extra side for this dish too! If you want to make these enchiladas vegetarian friendly, remove the chicken and replace with kidney beans. These low-cal chicken enchiladas are ideal if you're trying to be good too!