Crock pot chicken enchiladas

[eve11]

This was a "wing-it" recipe to use some stuff in the fridge, but it came out well so I will standardize it.

Should make 8-10 enchiladas. I can attest from tonight that the filling also makes a really good dip for chips too.

Ingredients
7 frozen chicken tenders (or 3 or 4 frozen chicken breast halves)
~1/3 to 1/2 package frozen spinach
~1/3 to 1/2 cup frozen corn
1 small (4.5 oz?) can green chiles
1 package fajita seasoning (ortega brand)
1 28 oz can enchilada sauce (ortega brand), divided approximately in half
a bit of water or vegetable stock

1 14 oz can refried black beans (Actually I used what was left over in the fridge, so probably more like 2/3 of a can but 1 can will do fine as well I think)
Shredded cheese to taste (~3/4 cup? They are topped with more so you don't need to go overboard)
8-10 medium sized corn tortillas (can also use flour)
sour cream

Method:
Put whole chicken tenders or breasts, spinach, corn, green chiles, fajita seasoning and 1/2 of the enchilada sauce into the slow cooker, with a little bit of water or vegetable stock to make it slightly soupy (enough to coat all of the chicken but it doesn't have to cover it all if you start with frozen stuff since it will resettle as it thaws). Cook on low for about 4-5 hours or until the chicken is all the way cooked. Remove the chicken and shred it with two forks, then return to the pot. Stir in black beans and cheese until melted and smooth with a good thickness for filling enchiladas.

Coat the bottom of a 9x13 pan (or two) with some cooking spray and a little bit of the remaining enchilada sauce. Heat up the corn tortillas in the microwave on a plate with some moist paper towels or napkins surrounding them, with another plate to cover and keep in the steam, until they are relatively pliable. Fill each tortilla pretty generously and close them top side up (corn tortillas are pretty breakable so you have to be a bit careful not to handle them too much), lining them up in the pan. Pour remaining enchilada sauce over the top, sprinkle with more shredded cheese. Bake at 325 uncovered until cheese is melted and bubbly. Remove, serve with sour cream and whatever Mexican side dish you would like.

Comments

[a-phoenixdragon.livejournal.com]

UNGH. OMG...sounds soooo gooood.

[rabswom.livejournal.com]

That sounds good.

[eve11]

It's quite good! And if you don't want to go through the hassle of making it into enchiladas, you can add a can of pinto or kidney beans to it (or both?) when you add the refried beans to make chicken chili instead.

[eve11]

It's pretty tasty. Though with all the leftovers I have of the filling, I probably should say 10-12 enchiladas. It made a surprisingly big batch.