Mexican

Skinny Chicken Enchiladas is for Dinner.

Skinny Chicken Enchiladas takes 180 minutes to prepare.

Skinny Chicken Enchiladas takes 20 minutes to cook.

Skinny Chicken Enchiladas makes 8 servings.

The ingredients for Skinny Chicken Enchiladas are:

1 lb chicken breast
1 can black beans, drained and rinsed
1 can corn, drained
16 oz salsa
3 tablespoons taco seasoning
1/4 cup of water (optional)
12 small corn tortillas
1 cup shredded cheese
1 avovado, diced
1/4 cup crema (see notes)
fresh cilantro

Here is how you make Skinny Chicken Enchiladas:

1.) Put the first 6 ingredients in the crockpot. If youare salsa is not very saucy, be sure to include the 1/4 cup of water or more as needed. Cook on high for about 3 hours (or longer on the low setting) until the chicken is cooked through. You can cut the chicken breasts into halves to help them cook faster. Use 2 forks to shread the chicken and mix everything together. 2.) Preheat the oven to 400 degrees. Soften the corn tortillas in the microwave, 3 at a time for about 25 seconds. Fill them with a few tablespoons of filling, roll once, and place seam-side down in a large baking dish. Continue until all tortillas have been filled, rolled and placed in dish. Be sure to pack them in tight next ot each so they don't come apart.3.) Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese ie melted and bubbly and everything is heated through. 4.) Remove from oven and drizzle with crema. Sprinkle with avocado, fresh cilantro. Serving Size: Serving size for the nutrition facts is 2 enchiladasNumber of Servings: 8Recipe submitted by SparkPeople user CHEFMOWWRY.

The nutritional information for Skinny Chicken Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 119.3

• Total Fat: 4.2 g
• Cholesterol: 11.4 mg
• Sodium: 204.9 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 3.3 g
• Protein: 7.2 g

Skinny Chicken Enchiladas is Mexican cuisine.

The dietary needs meet for Skinny Chicken Enchiladas is Low Carb