Healthy Chicken Enchiladas

By Sarah 'n Spice
October 14, 2016
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Author Notes: These Healthy Chicken Enchiladas are super easy to make (Hello Crockpot), insanely delicious, completely guilt-free and perfect for leftovers!Sarah 'n Spice

Serves: 6

  • 1 pound chicken breasts
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can corn, drained
  • 1 16 oz. jar of your favorite salsa
  • 1 1.25 oz. packet of taco seasoning
  • 12 small corn tortillas
  • 1 cup shredded cheddar cheese
  • 1/4 cup crema
  • 1 avocado, diced for topping
  • Chopped cilantro for topping
  • Queso fresco, crumbled for topping
  1. In a Crock-Pot, add chicken breasts, black beans, corn, salsa and taco seasoning. Cook on low for 6-8 hours or 3-4 hours on high.
  2. Once the chicken is cooked, take 2 forks and shred the chicken. It will be nice and tender.
  3. Pre-heat the oven to 400 degrees.
  4. 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.
  5. 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 the cheese is melted and bubbly.
  6. Drizzle with crema and sprinkle on diced avocado, chopped cilantro and queso fresco.
  7. Dish up and enjoy guilt-free 🙂

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