Need a big meal for your family?  Want to add a meal to the freezer for an easy dinner in the future?  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:  Cook and Shred the Chicken

It doesn’t matter when you cook the chicken.  Sometimes I do it over night and sometimes I do it during the day.  Just give the chicken 4-6 hours to cook and plan it around when you are going to make the enchiladas.  You want to make the enchiladas when the chicken/sauce is still hot/warm in the crock-pot.   

– Add the chicken, 1 can of enchilada sauce, and the can of chicken broth to your crock-pot.  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:  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.  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.  Sometimes I make a pan without beans or just cheese.  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!