Hearty Crock Pot Chicken Enchiladas Oamc

Description

This is part of my chicken oamc rotation. My family enjoys these.

Ingredients

• Boneless Skinless Chicken Breast
• Enchilada Sauce
• Green Chilies
• Black Beans
• Flour Tortillas
• Mexican Blend Cheese
• Sour Cream

Instructions

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
7. Square baking dishes with cooking spray and add 1 / 2 cup reserved juices to each
8. Place about 1 / 3 cup chicken mixture down the center of each tortilla
9. Roll up and place seam side down in prepared dishes
10. Pour remaining reserved juices over top and sprinkle with cheese
11. Cover and freeze one dish for up to 3 months
12. Cover and bake the second dish at 350 for 20 minutes
13. Uncover and bake an additional 5 minutes longer or until cheese is lightly browned
14. Serve with sour cream if desired
15. To use frozen enchiladas: thaw in the refrigerator overnight
16. Remove from the refrigerator 30 minutes before baking and bake as directed above