Food on Friday: Chicken Enchiladas
I just got this recipe from Jan Zurek today and I had to share...especially since I never got around to Food on Friday (on Friday). So, Jan, thanks for a great recipe. Here's what Jan says:
This recipe lets you make 2 casseroles; 1 for today and 1 to freeze. You could add a little more chicken and tortillas to stretch the servings even further and freeze 2-3 meals! I put the slow cooker on right before bed and assembled the dish the next morning. Easy breezy!
Yield: 2 Casseroles (2 servings each)
1 # boneless skinless chicken breasts (I used 1-1/2#)
2 15-oz cans of enchilada sauce
1 4-oz can of chopped green chilies
1 15-oz can black beans, rinsed and drained
8 6-in flour tortillas (I used 12)
1 cup (4 oz) shredded Mexican cheese blend
Sour cream, optional
1. In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chilies. Cover and cook on low for 8 hours or until a meat thermometer reads 170 degrees.
2. 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 ½ cup reserved juices to each (I didn't do the last step here)
3. 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.
4. Cover and freeze one dish for up to 3 months. Cover and bake the second dish at 350 degrees for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.
To use the frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
