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Instructions |
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in a 3 qt. crock pot, combine the chicken, enchilada
sauce and chilies. Cover and cook on low for 8
hours or high for 4.
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reserve 2 cups cooking juices and shred the rest of
the chicken in the crock pot. Add the black beans.
Cover the bottom of 2 9 x 13 pans with about 1/2 cup
of juice.
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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.
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Cover and freeze one dish for up to 3 months (or
give away to a neighbor). Cover and bake the second
dish at 350 for 25 minutes, last 5 uncovered. Serve
with sour cream if desired.
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| Serving
Suggestions |
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Corn on the cob and Spanish Rice
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Originally Submitted
10/29/2010
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