"My husband, Nathan, and I really like Mexican food, and this is our favorite dish," writes Jenny Miller of Raleigh, North Carolina. "You can modify it to suit your taste, adding corn, rice or refried beans."
- 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).
Originally published as Hearty Chicken Enchiladas in Cooking for 2 Summer 2005, p 47
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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