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Hearty Chicken Enchiladas
This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. —Jenny Miller, Raleigh, North Carolina
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cans (15 ounces each) enchilada sauce
- 1 can (4 ounces) chopped green chiles
- 1 can (15 ounces) black beans, rinsed and drained
- 8 flour tortillas (6 inches)
- 1 cup shredded Mexican cheese blend
- Optional toppings: Sour cream, shredded lettuce, pico de gallo and sliced avocado
Directions
- 1. In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cook, covered, on low for 6-8 hours or until meat is tender.
- 2. Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each.
- 3. 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.
- 4. Cover 1 dish and freeze for up to 3 months. Cover second dish and bake at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired.
- 5. To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts
2 enchiladas: 577 calories, 20g fat (4g saturated fat), 83mg cholesterol, 1541mg sodium, 57g carbohydrate (8g sugars, 8g fiber), 46g protein.
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