School starts back for me tomorrow and that means suppers will need to be easy and fast during the week. I made this dinner last week and total time was 30 minutes! You can’t get any faster than that unless you’re making ham sandwiches 😊
You’ll want to start your crockpot salsa chicken at least 3-4 hours before you actually start assembling your enchiladas. You can use frozen chicken breasts or raw.
To make the crockpot salsa chicken:
2 chicken breasts
1 jar salsa
-Cook on high 3-4 hours or low 6-8 hours
-Take out of crockpot and shred in a bowl. You won’t use all of the salsa that’s left in the crockpot.
Salsa Chicken & Black Bean Enchiladas
crockpot salsa chicken, shredded
1/2 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1/2 tsp onion powder
can of black beans, rinsed and drained
1/2 cup shredded cheese (I used Mexican fiesta)
3/4 cup nonfat plain Greek yogurt (or sour cream but the yogurt is healthier!)
can of red enchilada sauce
6-8 tortillas
1. Preheat oven 350 degrees and grease your 9×13 baking dish
2. In a bowl, mix together all spices, chicken, black beans, cheese, and yogurt.
3. Spoon a little of the mixture in the middle of each tortilla, roll up, and place seam side down in your baking dish.
**My dish held 6 enchiladas so you can make the other 2 in another dish or you can save the rest of your mixture to make oven baked nachos!
4. Pour your entire can of enchilada sauce over your wrapped up tortillas.
5. Bake for 15 minutes!
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