* 1 lb. Boneless skinless chicken breasts
* 30 oz. Enchilada sauce (2 cans mild, 1 can hot)
* 4 oz. Can chopped green chiles
* 2 15 oz. Cans of black beans, rinsed and drained
* 8-10 flour tortillas (6 inch tortillas)
* 1 cup (4 oz.) shredded Mexican cheese blend
In slow cooker, combine chicken, sauce, chiles, and 1 can black beans. Cover and cook on low for 8 hours. Remove chicken and shred with 2 forks. Reserve 1 2/3 cups cooking juices. Pour remaining cooking juices into a large bowl; add beans and shredded chicken. Add 1 cup reserve juices to baking dish - 9x13 pan. Place 1/3 cup chicken mixture down center of each tortilla. Roll up and place seam side down in prepared dish. Pour remaining reserved juices over top; sprinkle with cheese. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5 additional minutes, until cheese is lightly browned.
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