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Simple Chicken Enchiladas

I love Mexican food. 

That said, this barely counts as Mexican - it's like calling Taco Bell authenic.  But anyway, it's tasty, quick, and you can freeze a pan and make a pan if you're feelin' wild.  Give it a try, and mix it up a little and customize it to your family's liking. You know me and my measuring - I adapted the amounts from another recipe, but when I make it, I just dump things in...

Simple Chicken Enchiladas
4-6 boneless skinless chicken breasts
2 cans (15 ounces each) enchilada sauce
1 cup medium salsa
1 can (4 ounces) chopped green chilies
1 can (15 ounces) black beans, rinsed and drained (optional)
8 flour tortillas (6 inches)
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream, optional

In a 3-qt. slow cooker, combine the chicken, salsa, 1 can of enchilada sauce and chilies. Cover and cook on low for 8 hours or until chicken is cooked and can be shredded with a fork (or just cook the chicken, and mix all the goodies in afterward).

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 a 9" x 13" baking dish or two freezer-safe 8"square baking dishes with cooking spray. I put a little salsa and enchilada sauce in the bottom of the pan - about 1/2 c.

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 enchilada sauce 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.
To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
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