I normally don’t use my crock pot much, but 3 times in one week – wow! My office is right next to the fire station in Bloomington, though, and every time I hear the sirens go off, I’m convinced my townhouse is burning down! This meal doesn’t require a crock (as many don’t, it’s just more convenient) but it makes the meal much better. Again, I go home at lunch so I work in 4 hour increments, but this can be done all at once if necessary over 8 hours. I love shredded chicken in enchiladas, but it takes a while to cook the chicken when I get home, and then bake the enchiladas. This method speeds up the process. If you don’t have a crock, you can poach the chicken and cook the veggies separately before filling the tortillas.
Chicken and Black Bean Enchiladas
1 large chicken breast
2 cups chicken stock
4 tsp. chili powder
4 tsp. cumin
2 tsp. corriander
2 tsp. salt
1 15 oz. can black beans, drained
2 bell peppers, any color
1 red onion, sliced
1 clove garlic, minced
2 cups enchilada sauce (store bought or recipe here)
1 cup cheddar cheese
Corn of Flour Tortillas
Put chicken, stock, salsa and half of spices in a crock on low. Cook for 4 hours. Drain and shred chicken.
Add chicken back to crock with black beans, peppers, onions, garlic, and remaining spices. Cook on low for 4 hours.
Preheat oven to 375.
Put half of the sauce on a plate. Dip the tortillas in the sauce to coat, lay in a baking dish, fill with some of the chicken filling and cheese, roll and repeat. Top with the remaining sauce and cheese. Bake for 20 minutes until melted and bubbly.
Top with lettuce, tomatoes and sour cream.
How spoiled is JJ? I planned to use corn tortillas, but he only wanted flour, so on the left is corn tortillas for me, and right is JJ's flour tortillas. Either way, they taste great! The flour do hold up a bit better though.