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
Root Beer + BBQ Sauce + Chicken = Our go-to recipe in the summer!
Read
Savory cheeses, beef or no beef upon preference, yellow corn tortillas, enchilada sauce, red hot, Tostitos corn chips
Read
Slathered in a blend of garlic, kosher salt, peppercorns, Italian parsley and fresh rosemary this roast beef has you salivating before it even gets in th…
Read
Add Your Comment
To comment, please click here to login