Crockpot Chicken Enchiladas

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   1.

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   Cook chicken in crockpot with taco seasoning for 6-8 hours on low or until cooked.

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   2.

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   Shred chicken with 2 forks.

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   (Note: if you have time to make the chicken the night before you need it, after shredding, pour in an extra can (14 oz.

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   size) of enchilada sauce and let sit in the fridge overnight.)

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   4.

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   Fill each tortilla with a tablespoonful of chicken.

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   Add small amount of enchilada sauce, black beans and shredded cheese.

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    How much you put is your call; just remember, it shouldnt be busting at the seam.

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    5.

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    Roll each tortilla up tightly and place on a baking sheet.

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    Continue process until you either run out of room on the baking sheet or run out of ingredients.

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    6.

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    Top with remaining enchilada sauce and shredded cheese.

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    I typically use 1 can (14 oz.

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    size) of enchilada sauce in the filling and 2 cans to top the enchiladas with.

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    Sprinkle cilantro evenly over top of enchiladas.

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    7.

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    Bake at 350 degrees F for 15-20 minutes or until cheese is bubbly.

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    Serve immediately with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.