Skinny Chicken Enchiladas With Cream Sauce

Monday, March 9, 2015


What You Need
1 lb chicken breasts
1 can (15.5 oz) low sodium black beans, drained and rinsed
1 can (15.5 oz) corn, drained
1 can (16 oz) fresh salsa
3 TBS taco seasoning
12 small corn tortillas
1 cup cheddar cheese, shredded
1 avocado, diced
3 TBS sour cream
2 TBS cream
Fresh cilantro
Cotija cheese

Directions
1. Put first 6 ingredients in crockpot and cook on low for 3 hours. Once cooked, shred chicken and mix everything in crockpot together.
2. Preheat the oven to 400° and soften shells in microwave 3 at a time for 25 seconds.
3. Place 1 TBS of filling into shells and roll once. Place seem down into baking dish. Continue until you have filled all shells. Make sure they are packed together tightly so they don't fall apart. Use 2 dishes if needed.
4. Sprinkle with shredded cheddar cheese and bake for 15-20 minutes. 
5. While enchiladas are cooking, make the cream by whisking together the sour cream and cream until smooth. Place in the fridge until needed. 
6. Once the enchiladas are done cooking, drizzle with cream and top with avocado pieces, cilantro, and Cotija cheese. 
7. Enjoy!

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