Description
These Healthy Chicken Enchiladas are super easy to make (hello crockpot), insanely delicious, completely guilt-free and perfect for leftovers!
Ingredients
- 1 pound Chicken Breasts
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 can (15 Oz. Size) Corn, Drained
- 1 jar (16 Oz. Size) Your Favorite Salsa
- 1 package (1 1/4 Oz. Size) Taco Seasoning
- 12 whole Small Corn Tortillas
- 1 cup Shredded Cheddar Cheese
- ¼ cups Crema
- 1 whole Avocado, Diced For Topping
- Chopped Cilantro, For Topping
- Queso Fresco, Crumbled For Topping
Preparation
In a crockpot, add chicken breast, black beans, corn, salsa and taco seasoning. Cook on low for 6–8 hours or 3–4 hours on high. Once chicken is cooked, take 2 forks and shred the chicken. It will be nice and tender.
Preheat oven to 400ºF.
Microwave the corn tortillas for 25 seconds, 3 at a time. Corn tortillas can break apart during the baking process; this will help eliminate that.
Scoop a couple of tablespoons of the filling in each warmed tortilla. Roll them and place seam-side down in a baking dish. Sprinkle with shredded cheddar cheese and bake for 15–20 minutes until cheese is melted and bubbly.
Drizzle with crema and sprinkle on diced avocado, chopped cilantro and queso fresco. Dish up and enjoy guilt-free.
Recipe adapted from Pinch of Yum.
