Hearty Crock Pot Chicken Enchiladas Oamc

Total Time: 8 hrs 40 mins Preparation Time: 10 mins Cook Time: 8 hrs 30 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 2 (15 ounce) cans enchilada sauce
• 1 (4 ounce) can chopped green chilies
• 1 (15 ounce) can black beans, rinsed and drained
• 8 (6 inch) flour tortillas
• 1 cup shredded mexican blend cheese
• sour cream (optional)

Recipe

• 1 in crock pot, combine chicken, enchilada sauce and chilies.
• 2 cover and cook on low for 6-8 hours.
• 3 remove chicken and shred with two forks.
• 4 reserve 1-2/3 cups cooking juices.
• 5 pour the remaining cooking juices into a large bowl and add the beans and shredded chicken.
• 6 coat two freezer-safe 8-in. square baking dishes with cooking spray and add 1/2 cup reserved juices to each.
• 7 place about 1/3 cup chicken mixture down the center of each tortilla.
• 8 roll up and place seam side down in prepared dishes.
• 9 pour remaining reserved juices over top and sprinkle with cheese.
• 10 cover and freeze one dish for up to 3 months.
• 11 cover and bake the second dish at 350° for 20 minutes. uncover and bake an additional 5 minutes longer or until cheese is lightly browned.
• 12 serve with sour cream if desired.
• 13 to use frozen enchiladas: thaw in the refrigerator overnight.
• 14 remove from the refrigerator 30 minutes before baking and bake as directed above.