3 pounds boneless, skinless chicken breasts
1 16 ounce jar mild salsa
1 15 ounce can refried beans (I prefer Taco Bell Fat Free)
4 cups shredded cheddar cheese, divided
1-2 cans prepared enchilada sauce (I prefer Rosarita red)
15-20 flour tortillas, soft taco size
1. In a crock-pot, combine chicken breasts and salsa. Let cook over medium heat for about 6 hours, or 4 hours over high heat. The chicken is done when it can be shredded apart with a fork.
2. Take chicken out of crock-pot and shred the meat. Return the shredded meat to the juices accumulated in the crock-pot.
3. To the chicken add refried beans, 2 cups of cheese and enough enchilada sauce to make a little sauce. The mixture should be easily spoon able and not too thick.
4. Spray a 2- quart casserole with non-stick cooking spray. Spread enchilada sauce in the bottom of the pan.
5. Coat one tortilla with enchilada sauce and spoon about 1/3 cup of chicken mixture on to the middle of the tortilla. Roll the tortilla, like a cigar to loosely hold the chicken mixture in. Repeat with remaining tortilla to fill the pan. Pour a little enchilada sauce over the top to ensure the tortillas will not dry out. Sprinkle cheese down the center of the pan.
If fresh, cook the enchiladas at 350 degrees F. for 30 minutes or until the cheese is melted and sauce is bubbly. If frozen, bake at 350 degrees F. for 1 hour covered and 30 minutes uncovered
This is one of my favorite make-ahead recipes. I love it because for the same effort of one meal I can make at least three. Having these enchiladas in the freezer makes weeknight dinners easy and delicious.
Servings: Three 6 person servings
Prep time: 30 minutes active, 5-6 hours inactive