Skinny Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb chicken breast1 can black beans, drained and rinsed1 can corn, drained16 oz salsa3 tablespoons taco seasoning1/4 cup of water (optional)12 small corn tortillas1 cup shredded cheese1 avovado, diced1/4 cup crema (see notes)fresh cilantro
1.) Put the first 6 ingredients in the crockpot. If youare salsa is not very saucy, be sure to include the 1/4 cup of water or more as needed. Cook on high for about 3 hours (or longer on the low setting) until the chicken is cooked through. You can cut the chicken breasts into halves to help them cook faster. Use 2 forks to shread the chicken and mix everything together.
2.) Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish. Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tight next ot each so they don't come apart.
3.) Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese ie melted and bubbly and everything is heated through.
4.) Remove from oven and drizzle with crema. Sprinkle with avocado, fresh cilantro.
Serving Size: Serving size for the nutrition facts is 2 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFMOWWRY.
2.) Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish. Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tight next ot each so they don't come apart.
3.) Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese ie melted and bubbly and everything is heated through.
4.) Remove from oven and drizzle with crema. Sprinkle with avocado, fresh cilantro.
Serving Size: Serving size for the nutrition facts is 2 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFMOWWRY.
Nutritional Info Amount Per Serving
- Calories: 119.3
- Total Fat: 4.2 g
- Cholesterol: 11.4 mg
- Sodium: 204.9 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.3 g
- Protein: 7.2 g
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