Smoky Chipotle Chicken Enchiladas


  • 1/2 cup of frozen corn 

  • 1/2 can low sodium black beans 

  • 1/4 cup of red onion, chopped 

  • 1 diced roma tomato 

  • Lime juice 

  • 3 teaspoons smoked paprika 

  • 1 T canola oil 

  • 3 chicken breasts 

  • 4 whole wheat tortillas 

  • 2-3 chipotle peppers 

  • 1 cup of shredded jack cheese 

  • 1 avocado 

  • 1/4 cup cilantro 

  • 1/4 cup of plain Greek yogurt 

  • 1/4 cup of water 


  • Preheat oven to 375

  • In a bowl, combine corn, beans, red onion, tomato, and lime juice 

  • In a large pan, heat oil. 

  • Season chicken on both sides with salt and pepper, paprika, and add chicken to pan. Sear until brown, bring to cutting board and dice chicken. 

  • Return to pan and add chipotles on low heat. 

  • Scoop portion of chicken and chipotles into tortillas and wrap them up. Top with corn mixture and cheese, transfer baking dish to oven till cheese melts. 

  • While enchiladas bake, mix the avocado cream in a blender-- puree avocado, lime juice, cilantro, and Greek yogurt. Gradually add in water to make creamy. 

  • Remove enchiladas from oven, add avocado cream, and ENJOY!