Chicken Enchiladas

Ingredients:
1 can enchilada sauce
1 can cream of chicken
1 can black beans
4 chicken breasts (or your preferred cut)
14 tortillas
cheese

Directions:
Combine the first 4 ingredients together into the crockpot. Cook on low for 4-5 hours or on high for 2 hours or until chicken is done. Once it is cooked, pull the chicken out of the crockpot into a separate bowl. Shred the chicken. Fill the tortillas with chicken and cheese, roll them up, place them into an 8x11 *cooking dish. With the remaining sauce and beans in the crockpot, pour over the tortilla rolls. Cover the dish with cheese and place in the oven at 375 until the cheese is **melted (about 5-10 minutes). Serve with rice, beans, sour cream, and guacamole!

*I was able to fit 8 rolled tortillas into an 8x11 and then used an 8x8 to put the remaining 6 tortillas. It was a good way to ensure that we had lunch for the next day.

**Another way to split the preparation for this meal was to do the crock pot portion earlier in the day. I completed the recipe all the up until the oven part, covered, and placed the enchiladas in the fridge. Once I was closer to dinner time I pulled it out and put into a preheated oven for 20 minutes.