Slow Cooker Chicken Enchiladas

By Susan52

Ingredients

• 1 1/2 pounds chicken breast
• 1 (19-ounce) can red enchilada sauce
• 2 chicken bouillon cubes
• Zest of 1/2 a lime
• 1/4 teaspoon cumin
• 1 (15-ounce) can refried beans or black beans, warmed
• 8 (8-inch) flour tortillas
• 1 cup shredded Cheddar cheese

Details

Preparation time 5mins
Adapted from mail.google.com

Preparation

Step 1

In a slow cooker, combine chicken, enchilada sauce, bouillon cubes, lime zest, and cumin; cook on low about 4 hours. Shred chicken and mix into the sauce.

Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray.

Place beans in the middle of a tortilla, then add the chicken mixture. Fold and place into casserole dish. Repeat process until you've filled the desired number of tortillas.

Pour the remaining sauce and chicken mixture over the enchiladas.Top with cheese and bake for about 15 minutes or until cheese is bubbly.