CHICKEN ENCHILADAS

Ingredients:

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


Directions:

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°.
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 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° 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. Yield: 4 servings.