Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breasts

  2. 2 cans (15 ounces each ) enchilada sauce

  3. 1 can (4 ounces) chopped green chilies

  4. 1 can (15 ounces) black beans, rinsed and drained

  5. 8 flour tortillas (6 inches)

  6. 1 cup (4 ounces) shredded Mexican cheese blend BREAKSTONE'S® Sour Cream , optional

Instructions Jump to Ingredients ↑

  1. In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chilies. Cover and cook on low for 8 hours or until a meat thermometer reads 170°. 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: 4 servings.


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