Hearty Chicken Enchiladas | Reader's Digest Canada
"This slow-cooker shredded chicken enchiladas recipe is my family's favourite dish. You can modify it to suit your taste, adding corn, rice or refried beans." —Jenny Miller, Raleigh, North Carolina
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 cans enchilada sauce (15 ounces each)
- 1 can chopped green chiles (4 ounces)
- 1 can black beans (rinsed and drained, 15 ounces)
- 8 flour tortillas (6 inches)
- 1 cup shredded Mexican cheese blend
- sour cream
- shredded lettuce
- pico de gallo
- Sliced avocado
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