This is a GREAT weeknight meal. With a little prep work at the beginging, you can come home, assemble enchiladas and have dinner ready in less than 20 minutes.

– 2 Chicken Breast (about 2 lbs of Chicken) – Shredded

– 1-2 Cups of Broth or Water

– 1 (16oz) can or Container of Salsa Verde

* Cook chicken in the slow cooker for 8 hrs on low, or 4 hrs on high

To Prepare Enchiladas:

– 1 Package of Tortillas (8-12)

– 1 Cup of Cooked beans (We like Pinto or Black Beans)

– 1 (16 oz) of Salsa Verde (Additional to what was in the slow cooker)

– Cheese (optional)

* Shred Chicken in the crockpot and add the cup of cooked beans – mix well

* Begin to assemble enchiladas by rolling shredded chicken in a tortilla

* Line them up tightly, next to each other in a baking dish. I used a 9×12 but any size works.

* Cover with Salsa Verde and cheese (if you have extra shredded chicken left, add a layer of it to the top as well).

* Bake at 325-350 until warmed through or until cheese is melted through.

*Serve with sour cream