Better for you Enchiladas
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Slow cooker meals are my secret weapon for stress-free days. These set-it-and-forget-it recipes are perfect for busy every day life. Simply toss in the ingredients into your slow cooker, and dinner’s done by the time the day winds down. They’re comforting, flavorful, and made to fit real-life schedules.These High-Protein Creamy Chicken Enchiladas are an easy slow cooker dinner made with shredded chicken, black beans, corn, and salsa, then wrapped in tortillas and baked with enchilada sauce and cheese. The creamy sauce made with cottage cheese and Greek yogurt adds extra protein while keeping the dish rich and satisfying. It’s a simple, family-friendly meal that’s perfect for busy weeknights and still packed with flavor.
Equipment
- 1 Crockpot
- 1 skillet
- 1 baking dish
- 1 Small bowl
Ingredients
Chicken Filling
- 2 Chicken Breasts
- 1 oz Taco Seasoning
- 1 cup Corn, (frozen or canned, drained)
- 15 oz Black Beans, drained
- 1 cup Salsa
High-Protein Creamy Sauce
- 1 cup Cottage Cheese
- 1 cup Plain Greek Yogurt
- 1-2 tbsp Lime Juice
- 2 tbsp Water
- 1 tsp Taco Seasoning
For Assembling
- Flour Tortillas
- Oil
- 1 cup Enchilada Sauce
- 1 cup Shredded Mexican-Style Cheese Blend
Instructions
- Place the chicken breasts into the bottom of your slow cooker. Sprinkle the taco seasoning evenly over the chicken.
- Add the corn, black beans, and salsa on top of the chicken.
- Cover the slow cooker and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it using forks or kitchen shears.
- Return the shredded chicken back into the slow cooker and stir it into the corn, bean, and salsa mixture.
- In a small bowl, combine the cottage cheese, Greek yogurt, lime juice, water, and taco seasoning. Blend until the mixture becomes smooth and creamy.
- Pour most of the sauce (about ¾ of it) into the slow cooker and stir it into the chicken mixture. Set the remaining sauce aside to drizzle on the finished dish later.
- Preheat your oven to 425°F.
- Spoon the chicken mixture into the center of each tortilla.
- Roll each tortilla tightly and set them aside.
- Heat the oil in a large skillet over medium-high heat. Place the rolled tortillas seam-side down in the skillet.
- Cook them for 1–2 minutes per side until lightly golden and slightly crispy.
- Transfer the browned tortillas onto a baking dish.
- Pour the enchilada sauce evenly over the tortillas or sprinkle the shredded Mexican-style cheese across the top.
- Bake the dish for about 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and drizzle the remaining creamy sauce over the top.
- Serve warm!