Hearty Chicken Enchiladas

• 1 pound boneless skinless chicken breasts
• 2 cans (15 ounces each) enchilada sauce
• 1 can (4 ounces) chopped green chilies
• 1 can (15 ounces) black beans, rinsed and drained
• 8 flour tortillas (6 inches)
• 1 cup (4 ounces) shredded Mexican cheese blend
• Sour cream, optional

Directions

• In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chilies. Cover and cook on low for 6-8 hours or until a meat is tender.
• Remove chicken and shred with two forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat two freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each.
• Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese.
• Cover and freeze one dish for up to 3 months. Cover and bake the second dish at 350° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.
• To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (2 servings each).