Makes: 4 Servings

Description: Delicious Chicken Enchiladas without spacing over a hot stove. Let your Crock Pot do the bulk of the cooking for you!

Ingredients:
1 lb  Boneless Skinless Chicken Breast
2 ~ 15 oz cans  Enchilada Sauce
1 ~ 4 oz can  Chopped Green Chiles
1 ~ 15 oz can  Black Beans, rinsed & drained
8  6 inch Flour Tortillas
1 cup  Shredded Mexican Cheese Blend
Optional  Sour Cream

Instructions: In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chilies. Cover and cook on low for 6-8 hours or until a meat is tender.
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.

via Taste Of Home