Better for you Enchiladas

0 Place the chicken breasts into the bottom of your slow cooker. Sprinkle the taco seasoning evenly over the chicken.
1 Add the corn, black beans, and salsa on top of the chicken.
2 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.
3 Remove the chicken from the slow cooker and shred it using forks or kitchen shears.
4 Return the shredded chicken back into the slow cooker and stir it into the corn, bean, and salsa mixture.
5 In a small bowl, combine the cottage cheese, Greek yogurt, lime juice, water, and taco seasoning. Blend until the mixture becomes smooth and creamy.
6 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.
7 Preheat your oven to 425°F.
8 Spoon the chicken mixture into the center of each tortilla.
9 Roll each tortilla tightly and set them aside.
10 Heat the oil in a large skillet over medium-high heat. Place the rolled tortillas seam-side down in the skillet. 
11 Cook them for 1–2 minutes per side until lightly golden and slightly crispy.
12 Transfer the browned tortillas onto a baking dish. 
13 Pour the enchilada sauce evenly over the tortillas or sprinkle the shredded Mexican-style cheese across the top.
14 Bake the dish for about 10 minutes, or until the cheese is melted and bubbly.
15 Remove from the oven and drizzle the remaining creamy sauce over the top.
16 Serve warm!