Skinny Chicken Enchiladas
Recipe GLPR3b93e296284c9f
Tender shredded chicken combined with black beans, corn, and taco seasoning, rolled in soft corn tortillas and baked until golden. This lighter take on classic enchiladas is topped with melted cheddar cheese, creamy drizzles, fresh cilantro, avocado, and crumbly Cotija cheese for an authentic Mexican-inspired meal.
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Ingredients
1 lb. boneless, skinless chicken breasts
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) corn, drained
16 oz. fresh salsa
3 tablespoons taco seasoning
¼ cup crema
12 small corn tortillas
1 cup shredded cheddar cheese
1 avocado, diced
¼ cup fresh cilantro, chopped
½ cup Cotija cheese, crumbled
Directions
Place chicken breasts, black beans, corn, salsa, and taco seasoning in a slow cooker. If the salsa is thin, add ¼ cup water for additional moisture. Cook on high for 3 hours (or 5–6 hours on low) until the chicken reaches a safe internal temperature of 165°F and shreds easily. Cut the chicken into large pieces if needed to speed cooking. Shred the chicken using two forks and stir well to combine all ingredients.
Preheat your oven to 400°F. Working in small batches, place 3 corn tortillas on a microwave-safe plate and heat for about 25 seconds until they become pliable and warm.
Lay each warm tortilla on a clean work surface. Spoon about 3 tablespoons of the chicken-bean mixture down the center of each tortilla. Roll tightly from one side and place seam-side down in a large baking dish. Arrange the enchiladas snugly side-by-side; they should fit tightly enough to support each other and prevent unrolling.
Sprinkle the shredded cheddar cheese evenly over all the enchiladas. Bake uncovered for 15–20 minutes until the cheese is fully melted and bubbly and the dish is heated through.
Remove from the oven. Drizzle the crema in a thin stream across the enchiladas. Top with diced avocado, fresh cilantro, and crumbled Cotija cheese. Serve immediately.
