Hello, friends! Checking in today with a healthier version of my favorite Green Chicken Chile Enchiladas. While I LOVE the original recipe, this is a much healthier “everyday” version that tastes just as good as the original but without the added indulgence.
Our family enjoyed these this weekend and ate the leftovers throughout the week for lunches! If you have little kids, the guacamole salsa might be a tad too spicy for littles. I would suggest using a mild green salsa instead if you want things on the milder side, but I LOVE Herdez guacamole salsa on everything.
Excited to be sharing more truly EASY weeknight meals with you guys as we head into the school year!
1 1/2 to 2 lbs. boneless, skinless chicken breasts
1 jar (15.7 oz) Herdez guacamole salsa
1 tablespoon olive oil
1 can (15 oz.) black beans, rinsed and drained
1/2 cup full-fat plain Greek yogurt
8 whole wheat tortillas
3/4 cup shredded Mexican cheese blend
Avocado, additional plain Greek yogurt and salsa for serving, if desired
In the bowl of a slow cooker, combine the chicken and guacamole salsa. Cook on HIGH 4 hours or until chicken shreds easily when tested with a fork.
Remove 3/4 cup of the salsa mixture from the slow cooker and set aside.
Use two forks to shred chicken in slow cooker. Add a can of rinsed and drained black beans along with the 1/2 cup Greek yogurt. Stir until well combined.
Coat the bottom of a 13×9-inch baking dish with olive oil. Divide the chicken mixture evenly between the 8 tortillas. Roll tortillas and arrange in baking dish. Top with the reserved salsa mixture followed by the cheese. Cover dish with aluminum foil and bake at 350°F. for 20 minutes. Uncover and cook 5 to 10 minutes more or until cheese is bubbly and hot.
Cool 10 minutes in pan. Top enchiladas with sour cream, avocados and additional salsa, if desired.