Healthy Chicken Enchiladas

• 1 pound chicken breasts
• 1 15 oz. can black beans, drained and rinsed
• 1 15 oz. can corn, drained
• 1 16 oz. jar of your favorite salsa
• 1 1.25 oz. packet of taco seasoning
• 12 small corn tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup crema
• 1 avocado, diced for topping
• Chopped cilantro for topping
• Queso fresco, crumbled for topping

1. In a Crock-Pot, add chicken breasts, black beans, corn, salsa and taco seasoning. Cook on low for 6-8 hours or 3-4 hours on high.
2. Once the chicken is cooked, take 2 forks and shred the chicken. It will be nice and tender.
3. Pre-heat the oven to 400 degrees.
4. Microwave the corn tortillas for 25 seconds, 3 at a time. Corn tortillas can break apart during the baking process, this will help eliminate that.
5. Scoop a couple of tablespoons of the filling in each warmed tortilla. Roll them and place seam-side down in a baking dish. Sprinkle with shredded cheddar cheese and bake for 15-20 minutes until the cheese is melted and bubbly.
6. Drizzle with crema and sprinkle on diced avocado, chopped cilantro and queso fresco.
7. Dish up and enjoy guilt-free

chicken breasts, black beans, corn, favorite salsa, packet, corn tortillas, cheddar cheese, crema, avocado, cilantro, queso fresco

Taken from food52.com/recipes/64278-healthy-chicken-enchiladas (may not work)