submitted by lelu088 {1 Recipe}
Makes: 4 Servings
Description: Delicious Chicken Enchiladas without spacing over a hot stove. Let your Crock Pot do the bulk of the cooking for you!
Ingredients:
1 lb
Boneless Skinless Chicken Breast
2 ~ 15 oz cans
Enchilada Sauce
1 ~ 4 oz can
Chopped Green Chiles
1 ~ 15 oz can
Black Beans, rinsed & drained
8
6 inch Flour Tortillas
1 cup
Shredded Mexican Cheese Blend
Optional
Sour Cream
Instructions:
In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chilies. Cover and cook on low for 6-8 hours or until a meat is tender.
Remove chicken and shred with two forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat two 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 and freeze one dish for up to 3 months. Cover and bake the second dish at 350° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.
via Taste Of Home
My mom used to make this when I was growing up and I make it for my family. I don't know where she found this recipe.
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My son wouldn't eat big fried onion chunks on top so I omitted that from his bowl, but he loved the dish and asked for seconds.
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