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Hearty chicken enchiladas
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| 1 pound | boneless skinless chicken breast |
| 2 cans | enchilada sauce |
| 1 4 oz can | green chiles |
| 1 can | black bean or pinto beans |
| 8 flour or sprouted tortillas | |
| 1 cup | shredded Mexican cheese blend |
| Sour cream, optional | |
In slow cooker, combine chicken, enchilada sauce and chilies. Cover and cook for 8 hours.
Remove chicken and shred. Spray two 8 inch sq pans, add 1/2 cup reserve juices to each.
Place 1/3 cup chicken mix down center of each tortilla. Roll and place seam down. Pour remaining juices over top, sprinkle with cheese.
Cover and freeze one dish up to 3 months. Cover and bake the second at 350degrees for 20 minutes. Uncover, bake 5 minutes longer until cheese is brown.
To use frozen enchiladas: thaw in fridge over night. Remove from fridge 30 minutes before baking. Bake as directed.
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