Crockpot Salsa Chicken Enchiladas

I combined 2 of some of our favorite meals and made 3 meals! It turned out great! This recipe is basically taking my Crockpot Salsa Chicken Recipe and my Chicken Enchilada Recipe and combining the two. This is a budget friendly meal considering it makes 2-3 meals.

Ingredients

-1 lb chicken (white or dark meat)

-1 can black beans, drained and rinsed

-1 cup frozen corn (or use a can if you prefer)

-1 - 1 1/2 cups salsa (use 1 cup if you have dark meat and 1 1/2 cups if using white meat chicken)

-1 can of cream of chicken, optional (watch for allergens)

-10-12 flour tortillas, soft taco size (or use 15 corn tortillas if you prefer and/or need wheat/gluten free)

-2 -10oz cans Old El Paso Enchilada Sauce (I like to use one can of mild red sauce and one can of mild green sauce and mix them)

-8oz shredded Mexican cheese blend (used reduced fat for heart healthy)

Directions

Put chicken in crockpot. Cover with black beans and corn. Mix together salsa and cream of chicken (optional) and pour over top. Cook on high 4-5 hours or on low 6-9 hours. Shred your chicken up and serve about half of this for dinner one night over rice or scoop up with corn chips. Put other half of mixture in fridge or freezer.

On another night, thaw out leftover salsa chicken, if frozen, and put into a large bowl. Add 6-8oz of enchilada sauce and 1 1/2 cups Mexican cheese to mixture. Roll about 1/4 cup of the mixture into flour tortillas and line in sprayed 9x13 casserole dish. Cover with rest of sauce and sprinkle with rest of cheese. Bake 15-20 minutes at 375 degrees.

If you want to stretch this even further like I did, use 2 lbs of chicken. Eat about 1/3 of the Salsa Chicken one night and reserve the rest. Then, use double the amount of tortillas, cheese, and enchilada sauce and make 2 pans of enchiladas. Cover and freeze your 2nd pan before baking and you have a 3rd meal for another night.