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
Ingredients
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1 pound
chicken breasts
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1
15 oz. can black beans, drained and rinsed
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1
15 oz. can corn, drained
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1
16 oz. jar of your favorite salsa
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1
1.25 oz. packet of taco seasoning
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12
small corn tortillas
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1 cup
shredded cheddar cheese
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1/4 cup
crema
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1
avocado, diced for topping
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Chopped cilantro for topping
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Queso fresco, crumbled for topping
Directions
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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.
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Once the chicken is cooked, take 2 forks and shred the chicken. It will be nice and tender.
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Pre-heat the oven to 400 degrees.
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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.
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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.
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Drizzle with crema and sprinkle on diced avocado, chopped cilantro and queso fresco.
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Dish up and enjoy guilt-free 🙂
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