Chicken Enchiladas (slow cooker)

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Ingredients

Filling

1. 4-5 boneless chicken breasts, frozen
2. 1 (15.5 oz) can black beans, rinsed and drained
3. 1 (15 oz) can corn, drained
4. 1 (15 oz) jar salsa, any kind
5. 1 (8 oz) package cream cheese, cubed

Enchiladas

6. 2 (10 oz) cans La Preferida Red Chile Enchilada Sauce
7. Package of flour burito sized tortillas
8. 2 c sharp Cheddar cheese, shredded (8 oz)

Instructions

Filling

1. Take 4 to 5 frozen boneless chicken breasts and put into slow cooker
2. Add black beans, salsa, and corn.
3. Cook in slow cooker on High for about 4 to 5 hours or until chicken is cooked.
4. Stir in cream cheese until melted.

Enchiladas

1. Preheat oven to 350°F.
2. Spray 9x13 inch pan with cooking spray.
3. Pour 1/2 can of enchilada sauce into bottom of pan.
4. Spoon chicken mixture into tortillas and roll up, placing seam down in baking pan.
5. Repeat for remaining tortillas.
6. Pour remaining 1 1/2 cans enchilada sauce over tortillas.
7. Cover with cheese.
8. Bake at 350°F for 30 minutes until cheese is melted.

Picture of Recipe