6cupscooked chickenshredded or chopped into ½-inch pieces (directions for cooking raw chicken are below)
15.5ouncescanned black beansdrained well and rinsed
40ouncesgreen chile enchilada saucemild, medium, or hot (this is approximately 1½ 29-oz cans, you'll have extra left for topping eggs or using however you like)
1teaspoongranulated garlic or garlic powder
1teaspoongranulated onion or onion powder
1teaspoonground cumin
½teaspoonkosher saltadjust to taste
½teaspoonfreshly ground black pepperadjust to taste
(8-10)9-inch flour tortillasOR about (16) 6-inch flour tortillas
4cupsshredded cheeseI use a mixture of cheddar and Monterey jack or a Mexican cheese blend
Topping Ingredients
sour cream
chopped lettuce or shredded cabbage
diced tomatoes
sliced olives
chopped fresh cilantro
Instructions
Place the chopped chicken in a large mixing bowl along with the black beans, green chile sauce, garlic powder, onion powder, cumin, salt, and pepper. Stir to combine. Taste the mixture and adjust the salt and pepper, if desired. Add more enchilada sauce if necessary to make sure everything is fairly well soaked with the green chile sauce.
Pour enough green chile sauce in the bottom of a 9x13 pan to cover it. With a tortilla in one hand and the tongs in the other, fill the tortilla with about ⅔ of a cup of the chicken and bean mixture, roll the tortilla up and place at the end of the pan.
Repeat this with the rest of the tortillas, lining them up in the pan. When the pan is full, smother the tortillas with the remaining green chile sauce and sprinkle with the shredded cheese.
Bake uncovered at 350°F until the cheese has melted, approx 24-26 minutes. Let stand for 10-15 minutes before serving. Top each serving with sour cream, lettuce, tomato, olives, and cilantro before serving.
Notes
To Cook Chicken In The Crockpot: Place 3 pounds of boneless skinless chicken (thighs or breasts are fine) in a crockpot. Add a cup of chicken broth and cook on medium until it is cooked through and easily shredded. Depending on the crockpot, this will take from 3-5 hours. Once the chicken is cooked, shred it with a pair of tongs.Freezer Instructions: The pan of enchiladas can be covered tightly with foil and frozen. Thaw completely in the refrigerator prior to cooking.