introduction
This recipe makes easy, light chicken enchiladas with simple ingredients. It uses a slow cooker to cook the chicken and a quick bake to melt the cheese. If you like a creamier version, try the creamy white chicken enchiladas recipe for a different flavor.
why make this recipe
Make this recipe when you want a filling, lower-calorie meal that is simple to prepare. The slow cooker does most of the work. You get bright salsa flavor, beans, and corn for fiber, and easy assembly for a weeknight dinner.
how to make Skinny Chicken Enchiladas
This method uses a crockpot for the chicken and a quick oven finish. Cook the chicken with salsa and seasoning, shred it, fill the tortillas, top with cheese, and bake until bubbly. Finish with crema, avocado, cilantro, and Cotija.
Ingredients :
- 1 lb. chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 16 oz. fresh salsa
- 3 tablespoons taco seasoning
- 1/4 cup water (optional)
- 12 small corn tortillas
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 1/4 cup crema
- fresh cilantro
- Cotija cheese for topping
Directions :
- Put the chicken, black beans, corn, salsa, taco seasoning, and water (if needed) in a crockpot.
- Cook on high for about 3 hours or longer on low until the chicken is cooked through.
- Use two forks to shred the chicken and mix everything together.
- Preheat the oven to 400°F (200°C).
- Soften the corn tortillas in the microwave, three at a time, for about 25 seconds.
- Place a few tablespoons of the filling on each tortilla, roll once, and place seam-side down in a large baking dish.
- Pack the rolled tortillas tightly next to each other so they do not come apart.
- Sprinkle the shredded cheddar cheese evenly over the filled tortillas.
- Bake for about 15–20 minutes until the cheese melts and the dish is heated through.
- Remove from the oven and drizzle with crema.
- Top with diced avocado, fresh cilantro, and Cotija cheese crumbles.
how to serve Skinny Chicken Enchiladas
Serve hot with extra crema, lime wedges, and a side salad or rice. You can add extra cilantro and Cotija on top. These are good with a light slaw or sliced tomatoes.
how to store Skinny Chicken Enchiladas
Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions until hot. Freeze for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Skinny Chicken Enchiladas
- Use low-sodium salsa to reduce salt.
- Warm the tortillas so they do not crack when you roll them.
- Pack the enchiladas tightly in the baking dish to hold their shape.
- Adjust taco seasoning to taste for milder or spicier flavor.
- Use reduced-fat cheese for a lighter dish.
variation (if any)
Swap chicken for shredded turkey or cooked pulled pork. Use whole wheat or flour tortillas if you prefer. Add diced peppers or onions to the slow cooker for more veggies. For a saucier bake, pour a light enchilada sauce over the rolled tortillas before adding cheese.
FAQs
Q: Can I make this without a crockpot?
A: Yes. Simmer the chicken, salsa, beans, corn, and seasoning in a covered pot for 25–30 minutes until the chicken is cooked, then shred.
Q: Can I use flour tortillas?
A: Yes. Warm them first to prevent tearing and follow the same steps.
Q: How do I make this spicier?
A: Use a hotter salsa, add chopped jalapeños, or increase the taco seasoning.
Q: Can I prepare ahead?
A: Yes. Cook and shred the filling and store it in the fridge for up to 2 days. Assemble and bake when ready.
Conclusion
If you want another take on chicken enchiladas with a trusted method and ratings, see this Skinnytaste chicken enchilada recipe for more ideas and tips.