CAN CORN RECIPES SIDE DISHES RECIPES

Name: Hearty Chicken Enchiladas
Prep time: 6 h 30 min
Cook time: 25 min
Total time: 6 h 55 min
Yield: 2 casseroles (2 servings each).
Cuisine: North America, Mexican
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

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HEARTY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT

Hearty Chicken Enchiladas Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 06 hours 55 minutes

Prep Time 06 hours 30 minutes

Cook Time 25 minutes

Yield 2 casseroles (2 servings each).

Number Of Ingredients 7

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

Steps:

In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook 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 for up to 3 months. Cover and bake second dish 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.

Nutrition Facts : Calories 577 calories, FatContent 20g fat (4g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 1541mg sodium, CarbohydrateContent 57g carbohydrate (8g sugars, FiberContent 8g fiber), ProteinContent 46g protein.

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