Who doesn't love enchiladas? but for someone who is trying to watch their calorie and fat intake, you may not want to indulge into a couple enchiladas! Here is a recipe that makes enchiladas a lot more healthier and a lot of weight-loss friendly that you will hope to have leftovers of!
what you need:
4 to 5 chicken breasts
1 can black beans
1 can corn
2 cups of salsa (store bought or homemade)
3 to 4 tbsp homemade taco seasoning
*2 tsp paprika, 1 tsp cumin, 2 tsp chili powder, 1/2 tsp oregano, 1/2 tsp coriander, 1/4 tsp cayenne, salt, and pepper*
1/4 cup water (if chicken is not frozen)
1 to 2 avocados (depending how much you love avocado)
Big hand full of cilantro
1 1/2 cup of cheese
12 corn tortillas or whole wheat tortillas ( small works best but if using large you will most likely have to cut some of the sides off - but you can always use those for making home made chips!)
1/4 cup crema
*3 tbsp light sour cream and 2 tbsp cream. whisk together until smooth*
What to do:
1. Put the first 6 ingredients in crock pot and allow 4 to 6 hours depending on if the chicken is frozen or not.
2. When chicken is cooked, shred with two forks and mix everything together.
3. Preheat oven to 400 degrees. Fill tortillas with a few tablespoons of chicken mixture, roll once, and place seam-side down in large baking dish. be sure to pack them in tightly next to each other so that they don't come apart.
4. Sprinkle cheese evenly and bake for 15 to 20 minutes.
5. Remove from oven sprinkle with fresh cilantro, avocado pieces and drizzle with crema.
Serve and ENJOY!
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