First off– I have to give HUGE credit to my crock pot. It is a LIFESAVER. I cooked 4 pounds of chicken breast in it the other weekend, froze it, and was able to use it in these enchiladas. I just pulled it out of the freezer, popped it in the microwave and Boom! I had cooked chicken in no time. (Check out this post on tips for a no-fail method of storing chicken).
By the way, this is my favorite crock pot if you are in need! What I love most about it is it’s programmable- I can set how long I want my food to cook, leave the house and forget about it! This also has a warm setting, and will keep food warm if I am not home to remove the food when it’s done.
Have you ever had one of those moments where you wonder “What should I cook for dinner tonight?” Story.of.my.life. Seriously, I cannot tell you how many times I’ve come home from work and wondered what I can cook that’s easy to make. And healthy.
That’s why I love this enchilada bake. It requires 5 ingredients, a little mixing and that’s it! They’re almost too easy. My husband loves them and they are healthy. Win-win!
What makes these enchiladas healthy?
- They have black beans which are a great source of Fiber. This keeps things running smoothly through your digestive track. It also helps you feel full for longer.
- The avocado is a healthy fat (more on healthy fats here!). This is the best type of fat you want to eat. It helps to keep your body healthy and it great for your brain!
- The chicken is a lean, low-fat source of protein. The protein helps to keep you full for longer period of times and is great for strength!
- The corn tortillas are gluten free, which are great for people who can’t eat wheat. You could also substitute whole wheat tortillas if you are able to tolerate wheat!
To make this recipe, I started with layering tortillas along the bottom. I used corn tortillas which are a little bit smaller than your normal tortilla, and therefore I did use more tortillas. Simply cut the tortillas in half and layer them along the bottom so that it covered entirely. (You will repeat this pattern for the next several layers).
After this, I start the layering process with the rest of the ingredients–chicken, beans and sauce. I divided the mixture in 1/3rds so that I wouldn’t run out.
Then bake in the oven and you are done! It turned out really well and lasted us several meals, since it’s just my husband and myself. This casserole holds really well in the refrigerator, and tasted just as good the 3rd day as it did the first day!
Check out my favorite products used to make this recipe!
Perfect for tender chicken!
The best thing ever if you need to shred meat!
Turn your enchilada bake into a true fiesta with these supper cute glasses!