Ingredients
• 1 lb lean chicken breast or thighs
• 1 can (15 oz) black beans, rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup mild enchilada sauce (low-sodium)
• 6-8 whole-grain or corn tortillas
• ½ cup plain Greek yogurt
• 1 cup reduced-fat Mexican blend cheese, divided
• 1 tsp cumin, ½ tsp chili powder
• 1 small onion, diced
• Optional toppings: avocado, cilantro, lime wedges
Instructions
• Place chicken in slow cooker; season with cumin and chili powder. Top with diced onion, black beans, and corn.
• Pour enchilada sauce evenly over ingredients; cover and cook on LOW 6-7 hours or HIGH 3-4 hours.
• Remove chicken, shred with two forks, then return to pot and stir in Greek yogurt and half the cheese until creamy.
• Warm tortillas briefly; fill each with chicken mixture, roll up, and place seam-side down in a baking dish.
• Top with remaining cheese; broil 2-3 minutes until bubbly and golden. Garnish with fresh cilantro, avocado, or lime and serve warm!
• Pour enchilada sauce evenly over ingredients; cover and cook on LOW 6-7 hours or HIGH 3-4 hours.
• Remove chicken, shred with two forks, then return to pot and stir in Greek yogurt and half the cheese until creamy.
• Warm tortillas briefly; fill each with chicken mixture, roll up, and place seam-side down in a baking dish.
• Top with remaining cheese; broil 2-3 minutes until bubbly and golden. Garnish with fresh cilantro, avocado, or lime and serve warm!
PREP TIME & NUTRITION :
Prep Time : 15 mins, Cook Time : 6 hours, Total Time : 6 hrs 15 mins, Servings : 6, Calories : 295, Net Carbs: 26g, Fats: 8g, Protein: 28g
Prep Time : 15 mins, Cook Time : 6 hours, Total Time : 6 hrs 15 mins, Servings : 6, Calories : 295, Net Carbs: 26g, Fats: 8g, Protein: 28g