Skinny Crockpot Chicken Enchiladas
How fun is it that in our house Girls Night happens once a month or so?
We have teenaged daughters, both relatively health conscious. One does Kurbo along with me, and the other does it through osmosis like Bob 😉 Occasionally Bob has to travel a couple towns over where he and his partner acquired a 2nd office – they take turns checking in on things there. My first tendency is to eat cereal or order take out on the nights that he is away. I have to reach deep to find the inner strength to keep cookin’ sometimes! I embrace this challenge with extra yummy recipes. It helps that Ley wants ‘red-free’ home cooked meals to stay on track with her healthy eating. Tonight I asked the girls what they’d like. Both requested enchiladas with many happy emojis following their texts ?? ? ????.
I follow a great blog, Pinch of Yum – Lindsay and her hubby Bjork are a cute blogger couple team and seem like genuinely nice people. Lindsay and Bjork love cheesy Mexican food as much as we do so I knew they’d have a good enchilada recipe on the blog. The best part of this recipe is you can use a Crockpot. I’ll never tire of the ease of throwing everything in the pot and flicking on the timer.
I tweaked Pinch of Yum’s Skinny Chicken Enchilada recipe just a tad by adding sliced red onion (’cause ya gotta have onions,) and replaced cheddar cheese with low fat/reduced-fat cheeses. If you want to use sour cream look for non-fat. I appreciate Lindsay and Bjork’s tip of heating the tortillas in the microwave before wrapping the enchiladas – it works to keep them from breaking and tearing. I also love how simple and fresh they keep their skinny enchiladas by sprinkling them with just fresh avocado and cilantro on top – who needs all that extra sauce?
Loved this recipe so much, gotta be honest, making them again tomorrow night – didn’t have any left over!
- 1 to 2 pounds of organic chicken breast
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 16 oz. fresh salsa
- 3 Tablespoons taco seasonings (I like to combine cumin, chipotle chili powder, onion and garlic powders, paprika and cinnamon)
- Salt and pepper to taste
- 12 small corn tortillas (I like TJ's small corn and wheat tortillas)
- 1 Cup shredded low fat cheddar cheese
- couple handfuls reduced fat mozzarella cheese
- 1 avocado, diced
- ¼ red onion, sliced
- fresh cilantro
- 2 Tablespoons tomato paste or ketchup
- Canola spray oil
- Put all the ingredients in the crockpot.
- Cook on high for 3 to 4 hours (longer for more chicken) until the chicken is cooked through.
- Cut the chicken into smaller pieces for faster cooking.
- Use two forks to shred the chicken once it is cooked
- Stir everything together
- Preheat the oven to 400 degrees
- Spray oil a large Pyrex baking dish
- Soften the tortillas in the microwave for about 25 seconds, 3 at a time
- Fill warmed tortillas with a few spoonfuls of chicken filling, roll and cover the filling
- Place seam side down in a large pyrex baking dish
- Pack the rolled tortillas in tight so they don't open
- Sprinkle with cheeses
- Bake for 15-20 minutes until cheese is melted, bubbly, and tortillas are heated through
- Remove from oven and add toppings; nonfat sour cream, fresh avocado, fresh cilantro
- *notes: Warming the tortillas in the microwave before stuffing and rolling them helps keep them from breaking and tearing. If you want your sour cream to be thinner so you can drizzle it, simply mix in some nonfat milk, one teaspoon at a time until desired consistency
Ava’s special request this week was for Quinoa salad. She asked for it so she could take it in her school lunch. I love how sophisticated her palate is! If you haven’t tried Party Sized Confetti Colored Southwest Quinoa Salad yet, do. It’s the world’s greatest side dish. Great to take to potlucks, serve with almost any type of meal, and looks like, per Ava’s suggestion, makes for a good brown bag lunch item as well.
Have a lovely long weekend friends.
Peace & Hugs,