Busters Recipes

Chicken Enchiladas

1 lb. boneless skinless chicken breast halves
2 cans (15 oz. ea.) enchilada sauce
1 can (4 oz.) chopped mild green chilies, undrained
1 can (15 oz.) black beans, rinsed and drained
8 flour tortillas (6 inch)
1 cup (4 oz.) shredded Mexican cheese blend
Sour cream, optional

In a 3 quart crock pot/slow cooker, combine the chicken, enchilada sauce and
chilies.

Cover and cook on LOW heat setting for 8 hours or until a meat thermometer
reads 170° F.

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" square baking dishes with nonstick 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° F., for 20 minutes. Uncover; bake 5
minutes longer or
until cheese is lightly browned. Serve with sour cream if desired.

Makes: 4 servings.

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