Black Bean Chicken Enchiladas
Made in just minutes in a Slow Cooker
You choose: Beef, Chicken or Vegetarian
Feel free to freeze any leftovers in smaller containers.
2 15 oz. cans of Pinto Beans or 3 cups cooked pinto beans
2 15 oz. cans of Black Beans or 3 cups cooked black beans
2 cups Brown Rice - cooked
2 cups Shredded Colby Jack or Cheddar Cheese
2 10 oz. cans of Green Chili Enchilada Sauce - mild
2 10 oz. cans of Red Enchilada Sauce
12 Corn Tortillas - ripped apart into at least 6 pieces
2 c. Shredded Chicken, Beef OR no meat if you prefer
1 c. Sour Cream - For fewer calories, use less if you prefer
1 c. Cream of Chicken Soup - For fewer calories, use less if you prefer
1 small can diced green chilies - NOT jalapeno peppers unless you want it hot and spicy!
In your slow cooker, layer all these ingredients in this order. After you make it once, you can have fun and layer it any way you want. This is what works for me:
1 c. Sour Cream (for less fat, reduce this amount if you like)
1 c. Cream of Chicken Soup (for less fat, reduce this amount if you like)
1 small can diced green chilies
Start layering the food in the slow cooker starting with:
1/2 c. Green Enchilada Sauce
1/2 c. Red Enchilada Sauce
5 - 6 pieces of Corn Tortillas
1/2 c. Black Beans
1/2 c. Sour Cream mixture
1/2 c. Pinto Beans
1/2 c. Cooked Shredded Meat
1/2 c. Shredded Cheese
1/2 c. Brown Rice
Repeat this process 2 - 3 more times until all your ingredients are used up.
The 1/2 c. measurement is just one idea - add more or less each time - enough to layer it at least 3 times.
End with cheese on top
Heat through all the way - may take 60 - 90 minutes
Be sure and dish all leftovers into clear, plastic containers for quick meals or snacks.