- 1 pound boneless skinless chicken breasts
- 2 cans (15 ounces each) enchilada sauce
- 1 can (4 ounces) chopped green chilies
- 1 can (15 ounces) black beans, rinsed and drained
- 8 flour tortillas (6 inches)
- 1 cup (4 ounces) shredded Mexican cheese blend
- Sour cream, optional
- 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.
- To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (2 servings each).
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Hearty Chicken Enchiladas
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"These were a nice, light chicken enchiladas recipe. They didn't leave us with a heavy feeling. Not very appealing to the eye, but tasty."
"I tried this recipe today and it was very good. It fed four of us and we have enough left for lunches. It could have been more spicy."
"This recipe was really good! I didn't use all of the juice though because as I was adding it to the chicken mixture I was worried there might be too much. You can just eyeball it and tell when you've used enough. Overall, it tasted great! It was surprisingly filling too. Four enchiladas was plenty for my husband and I with a pot of chipotle rice to go along with them."
"Love the idea of making 2 pans and freezing one for later. I used a can of chili beans, just because it's what was on the shelf. Yummy!"
"This is delicious! I made it as one, large main course in a 13" x 9" pan, rather than two smaller courses in 8" pans and it worked great. I used whole wheat tortillas to make it a bit healthier, and they tasted very good. Will definitely make again!"