Hearty Chicken Enchiladas

• 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 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 6-8 hours or until a meat is tender.
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 1/2 cup reserved juices to each.
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 350u0b0 for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.
5. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

chicken breasts, enchilada sauce, green chilies, black beans, flour tortillas, sour cream

Taken from www.tasteofhome.com/recipes/hearty-chicken-enchiladas/ (may not work)