Skinny Chicken Enchiladas

• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 pound Chicken Breasts
• 1 can (15 Oz. Size) Corn, Drained
• 16 ounces, weight Fresh Salsa
• 3 Tablespoons Taco Seasoning
• 1/4 cups Water (optional)
• 12 whole Small Corn Tortillas
• 1 cup Shredded Cheddar Cheese
• 1/4 cups Crema Or Sour Cream
• 1 whole Avocado, Peeled And Diced
• 1 bunch Fresh Cilantro
• 1/4 cups Cotija Cheese

1. Put the black beans, chicken, corn, salsa, taco seasoning, and water 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. Preheat the oven to 400 degrees F. Soften the corn tortillas in the microwave, 3 at a time, for about 25 seconds.
7. 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).
8. Continue until all tortillas have been filled, rolled and placed in the dish.
9. Be sure to pack them in tightly next to each other so that they dont come apart.
10. Sprinkle evenly with the shredded cheese and bake for about 15-20 minutes, until cheese is melted and bubbly and everything is heated through.
11. Remove from oven and drizzle with crema.
12. Sprinkle with avocado pieces, fresh cilantro, and Cotija cheese crumbles.
13. Notes: The corn tortillas will start to break apart on the top during baking if you dont warm them up enough prior to baking.
14. For the crema, I just made a fake-out version with about 3 tablespoons sour cream and 2 tablespoons cream.
15. I whisked it together until it was smooth, creamy, and drizzle-able.
16. Also, I used part yellow corn and part shoepeg corn, which made the texture more interesting.
17. Nutrition facts: 357 calories per serving (2 enchiladas), 11 grams fat, 9 grams fiber, 28 grams protein

black beans, chicken breasts, corn, salsa, water, corn tortillas, cheddar cheese, sour cream, avocado, fresh cilantro, cotija cheese

Taken from tastykitchen.com/recipes/main-courses/skinny-chicken-enchiladas/ (may not work)