Need a big meal for your family? Â Want to add a meal to the freezer for an easy dinner in the future? Â Need to make dinner for a friend?
All of this can be done with one big portion of fast and easy chicken enchiladas!
Equipment
– Crock-Pot
– Baking Dishes (2 9×13, 2 9×9)
– Bowls
– Tongs, Spoons, Forks,
Groceries
6-8 Boneless, Skinless Chicken Breast
4 cans Enchilada Sauce
2 cans Black Beans
1 can Chicken Broth
Cheese… Lots of Cheese
20-30 small Tortillas
1-2 coups Sour Cream
1/2 diced White Onion
STEP 1: Â Cook and Shred the Chicken
It doesn’t matter when you cook the chicken. Â Sometimes I do it over night and sometimes I do it during the day. Â Just give the chicken 4-6 hours to cook and plan it around when you are going to make the enchiladas. Â You want to make the enchiladas when the chicken/sauce is still hot/warm in the crock-pot. Â Â
– Add the chicken, 1 can of enchilada sauce, and the can of chicken broth to your crock-pot. Â You want the chicken to be covered in liquid so if you need to add more sauce or some water.
– Cook on high (4+ hours) or low (6+ hours).
– When the chicken is well cooked, take out each breast, shred it, and add all of the chicken back to the crock-pot to keep it hot!
STEP 2: Â Set Up
When your chicken is almost done and you’re reading to make the enchiladas, prepare the following set up.
– Mix black beans, sour cream, and white onion (optional) in a large mixing bowl
– Open tortillas
– Open cheese
Hint: This process can get messy so I try to make to make the enchiladas while my son is sleeping.  I also leave out the onions if I’m making this meal for a nursing mom!
STEP 3: Roll Away!!!
– Add enough hot/warm sauce from the crock-pot to the bottom of each pan.  Adding this liquid first will keep the tortillas from sticking when the enchiladas bake.
– Dip each tortilla in the hot/warm sauce in the crock-pot. Â This makes them easier to roll.
– Pile bean/onion/sour cream mix, shredded chicken, and cheese on the tortilla
– Roll
– Set in pan
– Repeat!
STEP 4: Finish
– Keep rolling until each pan is full or you run out of ingredients. Â Sometimes I make a pan without beans or just cheese. Â You can mix it up!
– Top each pan with remaining cheese, sauce from the crock-pot, and enchilada sauce.
STEP 5: Bake… Refrigerate…. or Freeze
These Enchiladas can be cooked right away, stored in the fridge for a few days, or frozen for a few weeks. When you are ready to eat them…
- Bake at 350 until hot and bubbly (30-45 minutes)
I also serve with rice, fresh avocado, more sour cream, salsa, and shredded lettuce.
Enjoy!