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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.
other recipes in main dishes
This is an easy and fast dish if you are familiar with your kitchen and comfortable cooking dinner. This is our children's favorite meal - it is on the …
Simple & Delicious
Easy to prepare
Multiple meals for following days
Hearty dinner with a wonderful flavor. Easily prepared with leftover chicken.