Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 15 oz red enchilada sauce (low sodium preferred)
- 1 cup low-fat cottage cheese (blended until smooth)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 tablespoon taco seasoning (or a mix of cumin, chili powder, and garlic powder)
- 12 small corn tortillas or low-carb flour tortillas
- 1 cup shredded Mexican blend cheese (reduced fat)
- Fresh cilantro and lime wedges for garnish
- Optional: diced jalapeños or green chiles for extra heat
Instructions
- Place the raw chicken breasts at the bottom of your slow cooker. Pour about half of the enchilada sauce over the chicken and sprinkle with the taco seasoning. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours. The chicken should be tender enough to shred easily with two forks once finished.
- Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Add the rinsed black beans and frozen corn to the pot. Stir everything together so the chicken, beans, and corn are well-coated in the remaining juices and sauce from the cooking process.
- In a blender or food processor, blend the cottage cheese until it is completely smooth and looks like heavy cream. Stir the blended cottage cheese into the chicken mixture in the slow cooker. This creates a thick, creamy filling that acts as the heart of your enchiladas. Stir well to ensure the heat from the chicken warms the cheese through.
- You can either roll these or layer them like a casserole. To roll: place a generous scoop of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the slow cooker or a separate baking dish. If staying in the slow cooker, simply layer the tortillas with the chicken mixture. Top with the remaining enchilada sauce and the shredded Mexican cheese.
- Cover the slow cooker again for another 15 to 20 minutes, or until the shredded cheese on top is bubbly and melted. If you prefer a crispy top, you can transfer the assembled enchiladas to an oven-safe dish and broil for 3 minutes. Garnish with fresh cilantro and a squeeze of lime juice before serving.
- Cook Time: 4 hours 15 minutes