Crock Pot Enchiladas
2 Chicken Breasts
14 Oz Red Chile (Bueno makes a great one!)
1 Can Reduce Sodium Black Beans
1 Tbsp Oil
Light Sour Cream or Plain Greek Yogurt
Place a few spoonfuls of chile at the bottom of a crock pot. Place the chicken breasts and coat with the remaining chile and ½ cup of the can of chicken broth. Cook on low for 6-8 hours, add the black beans and continue to cook until the beans are warmed up. Just before serving, add the olive oil to a pan set at medium heat. Using prongs, add a tortilla into the warm oil and cook on each side for about 10 seconds, you just need the tortilla to be soft, not crispy. You could also eliminate this step and just put microwaved tortillas on the plate, but that softened tortilla captures more of the authentic flavor. I placed my tortillas on a napkin and blotted off any remaining oil before placing on a plate. Top with the red chile/black bean/chicken mixture, cheese, lettuce, onion and a small dollop of sour cream. Enjoy!