Provided by hazelljbmh
Number Of Ingredients 13
Steps:
- I cooked my frozen chicken breasts in the crockpot with 1/2 cup of water for 2 - 3 hours until done. Once chicken is cooked shredded by using two forks; set aside. Preheat the oven to 350 degrees. In a medium pot over medium heat, combine the onion, chicken broth, garlic, and pepper and bring to a boil. Reduce to a simmer, cover, and cook for about 3 minutes or until onions are tender. In a small bowl, mix the sour cream and flour until smooth. Add to the pot and cook, stirring occasionally, until thickened (about 5 - 7 minutes). Remove from the heat and stir in the shredded chicken. Set aside. Spray a 2-quart casserole dish with non-stick cooking spray. Cut tortillas into 1-inch-long strips and line the bottom of the dish with them. Top with a layer of the chicken filling, then the black beans, then the green chilies, repeat another layer, then finish with the enchilada sauce. Bake for 25 minutes. Top with the cheese and bake for another 5 minutes or until the cheese has melted. Let it sit for 10 minutes before cutting. Top with fresh cilantro.
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