Skinny Chicken Enchiladas

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Skinny Chicken Enchiladas

These skinny chicken enchiladas are super easy and healthy.

Category: Mains

Source: pinchofyum.com

Equipment

Crockpot
Baking dish

Ingredients

For the filling:
Chicken breasts
Can black beans
Can corn
Salsa
Taco seasoning
Water
For the enchiladas:
Corn tortillas
Cheddar
Avocado
Crema or crème fraîche
Cotija or feta cheese
Cilantro

Instructions

Put the filling ingredients in a crockpot. If your salsa is not very saucy, be sure to include the water or more if necessary. Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through. You can also cut the chicken breasts into halves to help them cook faster. Use 2 forks to shred the chicken and mix everything together.
Preheat the oven to 400°F. Soften the corn tortillas in a microwave 3 at a time, for about 25 seconds or alternatively in oven or frying pan on a low temperature. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a baking dish. Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tightly next to each other so that they don’t come apart.
Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.
Remove from oven and drizzle with crema. Sprinkle with avocado pieces, fresh cilantro, and crumbed cotija or feta cheese.

Nutrition

Serving size:413.1
Energy:720.8
Ratio:1.7
Carbohydrate:64.5
Fat:101.0
Protein:43.4
Saturated fat:12.4
Sodium:1998.7
Sugar:11.4

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