Hearty Chicken Enchiladas

1. 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. 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. 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. 4

   Cover and freeze one dish for up to 3 months. Cover and bake the second dish at 350u00b0 for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.

5. 5

   Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

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