Crockpot Chicken Enchiladas

• 1 jar Salsa, 24 Oz
• 3 pieces Chicken Breast
• 10 whole Tortillas
• 1 can (10 Oz) Enchilada Sauce
• 1 can (15 Oz. Can) Black Beans
• 1 cup Shredded Cheddar Cheese
• 1/2 cups Sour Cream
• Shredded Lettuce, To Serve
• 1 whole Tomato, Diced, To Serve

1. Pour a little salsa in the bottom of your crockpot, then place the chicken breasts on top.
2. Pour the remaining salsa on top of the chicken.
3. Cook on low for 4-5 hours.
4. After chicken is complete, keep it in the crock pot and use two forks to shred chicken and pull it apart.
5. Microwave your tortillas (wrapped in paper towels) for 45 seconds to get them nice and soft.
6. Pour a little enchilada sauce in the bottom of your 9x13 pan to coat the pan.
7. Then take a tortilla, fill it with shredded salsa chicken, black beans and a little shredded cheese.
8. This is the part that can really be fit to taste you can also add jalapenos, peppers, whatever sounds good!
9. Tuck in the sides of the tortilla and roll it into an enchilada.
10. Place the enchilada in the pan seam side down.
11. Repeat until youve used all your tortillas.
12. Pour remaining enchilada sauce on top of your enchiladas.
13. I usually dont use the whole can because I dont like them too soupy.
14. Put a spoonful of sour cream on top of each enchilada, then cover with the remaining shredded cheese.
15. Bake at 350 degrees F for 20-25 minutes.
16. Serve with diced tomato and shredded lettuce.
17. Yummy!

salsa, chicken, whole tortillas, enchilada sauce, black beans, cheddar cheese, sour cream, shredded lettuce, tomato

Taken from tastykitchen.com/recipes/main-courses/crockpot-chicken-enchiladas/ (may not work)