Hearty Chicken Enchiladas Recipe: How to Make It
This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. —Jenny Miller, Raleigh, North...
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cans (15 ounces each) enchilada sauce
- 1 can (4 ounces) chopped green chiles
- 1 can (15 ounces) black beans, rinsed and drained
- 8 flour tortillas (6 inches), warmed
- 1 cup shredded Mexican cheese blend
- Optional toppings: Sour cream, shredded lettuce, pico de gallo and sliced avocado
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