Ingredients
The following ingredients have 4 Servings
- 1 pound boneless skinless chicken breasts
- 2 cans (15 ounces each) enchilada sauce
- 1 can (4 ounces) chopped green chiles
- 1 can (15 ounces) black beans, rinsed and drained
- 8 flour tortillas (6 inches)
- 1 cup shredded Mexican cheese blend
- Optional toppings: Sour cream, shredded lettuce, pico de gallo and sliced avocado
Instruction
- In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., <b data-original-title=" title=">To use frozen enchiladas:</b> Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
