This recipe is so easy, makes a ton, and can be changed up a million different ways. This made 8 huge enchiladas that fed me, my husband, my two (enormous) little brothers, and I still have leftovers. I usually make stuff like this on Sundays, so I can throw everything in the crockpot before church and just assemble a few things when I get home.
3 chicken breasts
2 large cans red enchilada sauce
1 jar salsa
1/4 cup brown sugar
1/2 large onion, diced
1 can black beans, drained and rinsed
1 1/2 cups shredded cheese
8 large tortillas
sour cream, green onions, guacamole, sliced olives for garnish
In a slow cooker, combine salsa, 1 can of enchilada sauce and brown sugar. Stir in chopped onions, then add chicken breasts (turning to coat). Cook on high for 4 hours or low for 8 hours, until cooked through. During last 30 minutes of cooking, add in black beans. Take chicken breasts out, shred with 2 forks, and return to the sauce. If you'd rather just have tacos or use this for Cafe Rio-type salads, just stop here and enjoy.
To make enchiladas, preheat oven to 375. Spread about 1/4 cup of the second can of enchilada sauce on the bottom of a 9 x 13 pan. Fill each tortilla with a few spoonfulls of the chicken-black bean mixture (with sauce), then sprinkle with about a tablespoon of cheese. Roll up and place, seam side down, in prepared pan. Pour remaining enchilada sauce over the top, the sprinkle with remaining cheese, and bake for 25-30 minutes, or until bubbly and browned.
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