Slow Cooked Chicken Enchiladas

This meal was easy to make.  I put the chicken, chilies and enchilada sauce in the slow cooker before church.  When I got home, I quickly rolled up the enchiladas and put them in the oven for 20 minutes.  With a salad and drink, dinner was ready to eat.  You could add corn, rice or refried beans for variety.

Ingredients

1 pound boneless skinless chicken breast

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 - I doubled this.

Sour cream, optional

Directions

In a 3-quart slow cooker, combine the chicken, enchilada sauce and chilies.  Cover and cook on low for 8 hours.  

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 a 9 x 13 baking dish with nonstick cooking spray; add 3/4 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 bake at 350 degrees for 20 minutes.  Uncover; bake 5 minutes longer or until cheese is lightly browned.  Serve with sour cream if desired.

Yield: 8 servings