Skinny Enchiladas (Partial Crockpot) Recipe

Name: Skinny Enchiladas (Partial Crockpot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast; 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can corn, drained; 1 (16 ounce) jarfresh salsa; 3 tablespoons taco seasoning; ¼ cup water (optional); 12 small corn tortillas; 1 cup shredded cheddar cheese; 1 avocado, diced; ¼ cup crema (see notes); fresh cilantro; Cotija cheese, for topping

Servings: persons

1 lb chicken breast
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (16 ounce) jarfresh salsa
3 tablespoons taco seasoning
¼ cup water (optional)
12 small corn tortillas
1 cup shredded cheddar cheese
1 avocado, diced
¼ cup crema (see notes)
fresh cilantro
Cotija cheese, for topping

1
1) Put the first 6 ingredients in a crockpot.
2
If your salsa is not very saucy, be sure to include the 1/4 cup water or more if necessary.
3
Cook on high for about 3 hours (or longer on the low setting) until chicken is cooked through.
4
You can also cut the chicken breasts into halves to help them cook faster.
5
Use 2 forks to shred the chicken and mix everything together.
6
2) Preheat the oven to 400 degrees.
7
Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds.
8
Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish (I did 2 smaller baking dishes).
9
Continue until all tortillas have been filled, rolled and placed in dish.
10
Be sure to pack them in tightly next to each other so that they dont come apart.
11
3) Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.
12
4) Remove from oven and drizzle with crema.
13
Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.
14
Notes.
15
Notes: The corn tortillas will start to break apart on the top during baking if you dont warm them up enough prior to baking.
16
For the crema, I just made a fake-out version with about 3 tbs.
17
sour cream and 2 tbs.
18
cream.
19
I whisked it together until it was smooth, creamy, and drizzle-able.
20
Also, I used part yellow corn and part shoepeg corn, which made the texture more interesting.
21
Serving size for the nutrition facts is 2 enchiladas.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb chicken breast, 1 (15 ounce) can black beans, drained and rinsed, 1 (15 ounce) can corn, drained, 1 (16 ounce) jarfresh salsa, and more.

Yes, Skinny Enchiladas (Partial Crockpot) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skinny Enchiladas (Partial Crockpot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions