Monday, November 5, 2012
2-4 chicken breasts
2 10 oz cans green chile enchilada sauce
1/2 cup sour cream
1 can northern beans
tortillas (about 8)
Put chicken in crockpot with enchilada sauce. Cook on high for 3 to 4 hours or on low for 7 to 8 hours.
Take chicken out of crockpot and shred it. In crockpot mix sour cream with sauce. I used my little hand blender to make it nice and smooth. Put about 1/4 cup of sauce on the bottom of a casserole dish. Mix drained beans with chicken and about 3/4 cup of sauce. Take tortillas, place spoonful of chicken mixture in the middle of it, add some cheese, roll it up and then place it in the casserole dish. Continue this til you are out of the chicken mixture. Pour sauce over the tortillas. Sprinkle cheese on top. Place in oven at 350 and bake for about an hour.