Photo Source: https://www.tasteofhome.com/recipes/hearty-chicken-enchiladas
Hearty Chicken Enchiladas
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Makes: 4 Servings
Delicious Chicken Enchiladas without spacing over a hot stove. Let your Crock Pot do the bulk of the cooking for you!
Boneless Skinless Chicken Breast
2 ~ 15 oz cans
1 ~ 4 oz can
Chopped Green Chiles
1 ~ 15 oz can
Black Beans, rinsed & drained
6 inch Flour Tortillas
Shredded Mexican Cheese Blend
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.
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This is a very simple and basic dish to make, but came out wonderful. The chicken ended up being so juicy and the vegetables tasted great.