Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (divided)
- 1 cup low-fat cottage cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 12 small corn or low-carb flour tortillas
- 1.5 cups shredded Mexican-style cheese
- Fresh cilantro and sliced jalapeños for garnish
Instructions
- Place the raw chicken breasts into the bottom of your slow cooker. Sprinkle the diced onions, minced garlic, cumin, and chili powder over the meat. Pour 1 cup of the enchilada sauce over the top. Cover and cook on low for 4-6 hours or on high for 3 hours until the chicken is tender and easily shreds with a fork.
- Remove the cooked chicken from the slow cooker and place it in a large bowl. Use two forks to shred the chicken into bite-sized pieces. While the chicken is warm, place the cottage cheese into a blender and pulse until completely smooth. Pour the blended cottage cheese into the slow cooker juices along with the black beans and corn. Stir well to create a creamy base.
- Return the shredded chicken to the slow cooker and toss it in the creamy sauce. Dip each tortilla into the remaining cup of enchilada sauce to lightly coat it. Spoon the chicken mixture into each tortilla, roll them up, and nestle them back into the slow cooker (or transfer to a baking dish if you prefer a crispy finish). Top with the shredded Mexican cheese. Cover the slow cooker for an additional 15-20 minutes until the cheese is bubbly and melted.
- Carefully lift the enchiladas out of the slow cooker using a spatula. Serve two enchiladas per plate. Garnish with fresh cilantro, extra jalapeños, or a dollop of Greek yogurt for even more protein. Enjoy your macro-friendly feast!
- Cook Time: 4 hours 15 minutes