Hearty Chicken Enchiladas
“This slow-cooker shredded chicken enchiladas recipe is my family’s favourite dish. You can modify it to suit your taste, adding corn, rice or refried beans.” —Jenny Miller, Raleigh, North Carolina
| Servings | Prep Time | Cook Time |
| 2casseroles (2 servings each) | 6hours 30 minutes + simmering | 25minutes |
| Servings | Prep Time |
| 2casseroles (2 servings each) | 6hours 30 minutes + simmering |
| Cook Time |
| 25minutes |
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 cans enchilada sauce 15 ounces each
- 1 can chopped green chiles 4 ounces
- 1 can black beans rinsed and drained, 15 ounces
- 8 flour tortillas 6 inches
- 1 cup shredded Mexican cheese blend
- Optional toppings:
- sour cream
- shredded lettuce
- pico de gallo
- Sliced avocado
Portions: casseroles (2 servings each)
Units:
|
Ingredients
Portions: casseroles (2 servings each)
Units:
|
Instructions
- 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 centre 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.
Recipe Notes
Nutrition Facts
2 enchiladas: 577 calories, 20g fat (4g saturated fat), 83mg cholesterol, 1541mg sodium, 57g carbohydrate (8g sugars, 8g fibre), 46g protein.
