Hearty Chicken Enchiladas Recipe



  • 1 pound boneless skinless chicken breasts
  • 2 cans (15 ounces each) enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 can (15 ounces) black beans, rinsed and drained
  • 8 flour tortillas (6 inches)
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • Sour cream, optional


  • 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.