Healthy Chicken Enchiladas

Crock-Pot and casserole recipes are my go-to this time of year. There’s just something so warm and comforting about them. These Healthy Chicken Enchiladas fit the bill perfectly and are a favorite of ours. Don’t let the “healthy” part of these scare you. They may be light in calories, but they’re not skimping on flavor like a lot of lightened up recipes.

You’re going to start in the Crock-Pot to let the flavors slowly develop and then wrap the mixture in a warm tortilla cocoon, top with cheese and bake them off in the oven until warm and bubbly.

They’re perfect for a weeknight meal. Plus, these enchiladas are great for leftovers. Don’t be afraid to heat them up for breakfast with a fried egg on top (everything is better with a fried egg) or with some avocado toast. Have some fun with your leftovers 🙂

Let me show you how simple they are to put together!

Add chicken breasts to the Crock-Pot.

Then, add in black beans, corn, salsa and taco seasoning. Cook 6-8 hours on low or 3-4 on high.

Once cooked, take 2 forks and shred the chicken. It’s going to be nice and tender.

Pre-heat the oven to 400 degrees. 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. Scoop a couple of tablespoons of the filling in each warmed tortilla.

Roll them and place seam-side down in a baking dish. Fill it up!

Sprinkle with shredded cheddar cheese and bake for 15-20 minutes until the cheese is melted and bubbly.

Like so.

Grab your crema. You can always use sour cream if you don’t have this on hand. Just water it down a little in a bowl so you can drizzle over the top.

Drizzle with crema and sprinkle on diced avocado, chopped cilantro and queso fresco.

Dish up and enjoy, guilt-free 🙂

I’m sharing these with my friends at our weekly Fiesta Friday Par-tay co-hosted by Julianna @ Foodie on Board and Zeba @ Food For The Soul.