With what's left from slow cooker salsa chicken, all you do is shred the chicken, and if you want, add a can of black beans and corn. Voila! There's your enchilada filling! Use it the next day, or even freeze it for another time...The Slow Cooker Salsa Chicken recipe makes a LOT of chicken. So, I usually eat regular salsa chicken for dinner one night, enchiladas (4 of them for the two of us) a couple days later, and freeze the rest of the enchilada mix for another time.
Slow Cooker Salsa Chicken, adapted from Spark Recipes.
- 4 boneless, skinless chicken breasts
- 1 cup salsa
- 1 package reduced sodium taco seasoning
- 1 can cream of mushroom soup (condensed)
- 1/2 cup sour cream
- Leftover chicken from Spark Recipe's Slow Cooker Salsa Chicken
- 1 can black beans, rinsed
- 1 cup frozen corn (or 1 can of corn, drained and rinsed)
- 1-2 cups of shredded pepperjack or cheddar cheese, depending on how many enchiladas you're making
- 8-10 flour tortillas for minimal leftovers of filling. 4 flour tortillas for lots of filling leftovers to freeze for later.
- To make the Slow Cooker Salsa Chicken, add chicken to slow cooker and sprinkle with taco seasoning. Pour salsa and soup over chicken, stir to combine. Cook on low for 6 to 8 hours. Remove from heat and stir in sour cream. (I eat this for dinner on one night, then a couple days later, make the enchiladas for dinner)
- To make the enchiladas preheat oven to 375. In a large saucepan shred the chicken and heat up on medium. Add black beans, corn and stir to combine.
- In each tortilla, sprinkle 2-3 Tbsp of cheese, and about 1/4 cup of the chicken/black bean/corn mixture down the center of the tortilla. Carefully roll up and place in a baking dish that's been lightly coated in cooking spray. Repeat with the rest of the tortillas.
- Once the dish is full, top enchiladas with a very very thin layer of the chicken mixture, and sprinkle with cheese.
- Bake in for 20 minutes, or until cheese is bubbly and golden.