Chicken Enchiladas

Shredded chicken in the crockpot can be used in many recipes like this one for chicken enchiladas. In this recipe, I make a black bean & chipotle puree to use with the chicken as filler in the enchiladas. There are a number of recipes for homemade enchiladas sauce but I had a can of green enchiladas sauce on hand so I used that. This is a recipe that I will often double and freeze the second pan to bake later. I was only able to find flour tortillas but I usually make these with corn tortillas to keep this dish gluten free.

In the morning, slice up two onions, grab a handful of carrots, and a few stalks of celery. Place the chicken breasts in the crockpot, top with onions, carrots, and celery. Cover the chicken with a can of chicken stock and set on low for 6 hours. When chicken is done, shred it and mix with some salsa to add extra flavor.

For the black bean & chipotle mix, add a can of black beans (rinsed) to the food processor with 1 chipotle pepper (from a can of chipotle in adobe sauce). Add in the juice of 1 lime and 2 minced garlic cloves then puree in food processor until smooth.

Once chicken and black bean puree are ready, the enchiladas are ready to assemble. Spray the bottom of a pan with some Pam and then spread black bean puree as base on tortilla then some chicken, roll and place tortilla in pan. Repeat to fill the pan (this one took 8). Next, top with shredded cheese and a can of enchiladas sauce.

Bake covered in the oven for 30 minutes at 375F. Remove cover and turn up the heat to 425F to brown and crisp up the top for an additional 5-10 minutes.

Chicken Enchiladas with Black Bean & Chipotle Puree

Ready in 6hr 45 minutes (20-30 minutes of active time)

Serves 4 people

INGREDIENTS

• 1 lbs chicken breast
• 1 onion, sliced
• handful of baby carrots
• 2 stalks of celery
• 1 can of chicken stock
• 1 cup green salsa
• 8 soft shell tortillas (corn to keep gluten free)
• 8 oz of shredded cheddar or Mexican cheese
• 1 can green enchiladas sauce
• Black Bean & Chipotle Puree
  • 1 can black bean (14.5 oz)
  • 1 chipotle pepper (from can of chipotle in adobe sauce)
  • 1 lime, juiced
  • 2 garlic cloves, minced

PREPARATION

1. Make the chicken:
   1. Slice onion
   2. Add the chicken, onions, carrots, celery to crockpot
   3. Top with chicken stock
   4. Cook on low for 6 hours
   5. Shred chicken
   6. Mix with salsa and set aside
2. Make the black bean puree:
   1. Rinse can of black beans
   2. Mince garlic
   3. Add black beans, chipotle pepper, juice from lime, and garlic to food processor.
   4. Mix until smooth.
3. Assemble the enchiladas
   1. Spray pan with Pam
   2. Spread black bean puree on tortilla and add shredded chicken. Roll and place in pan. Repeat until pan is filled and tortillas stay rolled together.
   3. Top with cheese and can of enchiladas sauce.
4. Bake at 350F for 30 minutes covered. Uncover and turn heat up to 425F and bake for an additional 5-10 minutes or until nicely browned.
5. Enjoy!

TIPS

• Use corn tortillas to keep dish gluten free.
• Double the recipe and freeze a second pan (before baking).
• Components can be made in advance leaving just assembling and baking for a pretty quick week night meal.