4 chicken breasts (boneless, skinless)
15 oz. black beans, drained
Enchilada sauce (click link for recipe)
1 cup onion, chopped
8 oz. green chilis, chopped
8 flour tortillas
8 oz Monterrey Jack cheese, grated
Spray slow cooker with cooking spray. Add chicken. Layer beans over chicken. Pour enchilada sauce over both. Top with onion and green chilis. Cook on high for 4 hours or on low for 7-8 hours. Strain chicken and beans from sauce and place in a bowl. Shred chicken with fork and mix together.
Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Pour 1/2 cup of sauce into pan and spread to edges. Spoon chicken mixture into center of each flour tortilla. Roll and place seam side down in baking dish. Repeat for each. Pour remaining sauce over assembled tortillas. Top with grated cheese. Place in oven and bake for 20-30 minutes until cheese has melted thoroughly. Garnish with salsa, sour cream, and/or guacamole. Serves 6-8
