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.
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), warmed
- 1 cup shredded mexican cheese blend
- optional toppings: sour cream, shredded lettuce, pico de gallo and sliced avocado
Instruction
- 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.
- 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.
- 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 1 dish and freeze 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.
- To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
