Chicken Enchiladas in a slow cooker

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 4 fresh or canned oz Some green chilies

• Bread & Baked Goods

  • 1 Flour tortillas

• Dairy

  • 1 cup Mexican cheese blend
  • 1 Sour cream - optional

• Prepared

  • 2 cans (15 ounces each enchilada sauce

Found on livinglikethekings.com

Description

Ingredients

• 1 pound boneless skinless chicken breasts
• 2 cans (15 ounces each) enchilada sauce
• Some green chilies - fresh or canned (about 4 ounces)
• Flour tortillas (this recipe should be good for about 8)
• 1 cup (4 ounces) shredded Mexican cheese blend
• Sour cream - optional for some, a must for me

Directions

• Dice the chilies, mix with enchiladas sauce, then top the chicken in the slow cooker with the mix.
• Cover and cook on low for 8 hours or until a meat thermometer reads 160 degrees.
• Once the 8 hours have passed, remove the chicken and shred with two forks.
• Reserve 1 cups cooking juices and poor the rest into a large bowl.; add black beans and shredded chicken.
• Coat a baking dish with nonstick cooking sprat and add about ⅔ cup reserved juices.
• Place about ⅓ cup chicken mixture down the center of each tortilla.
• Roll up and place seam side down in prepared dish.
• Repeat for the rest.
• Poor the remaining reserved juice over top.
• Sprinkle with cheese.
• Cover and bake at 350 degrees for 20 minutes. Uncover and bake 5 minutes longer or until cheese is slightly browned.
• Serve with sour cream if you want it.