Skinny Chicken Enchiladas

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 205°C. 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.