Crock-pot Green Enchilada Chicken

For dinner tonight I wanted to make something quick and easy because I had to pick Myles up at the airport at 3pm, then we had Kaius' Open House at school at 6:30pm! Myles has been eating out everyday for the last 10 days so all he really wanted was a home cooked meal! I haven't been to the store so I looked in my freezer and pantry. I decided Crock-pot Green Enchilada Chicken! This recipe is awesome because you can make a bunch and use the leftovers for another dish the next day. I'm really bad when it comes to measuring spices, I usually just shake as much out of the container as I see fit so you can do the same or go ahead and use my estimations!

Crock-pot Green Enchilada Chicken
- 1-2Lbs. Chicken breasts/strips frozen or thawed
- 1 or 2 10oz. can Green Enchilada Sauce (depending on how much green sauce you like)
- 1tsp-2tbls. depending on your taste of assorted spices (Garlic Salt, Chili Pepper, Seasoning Salt, Blackened Seasoning, Cumin)
- 1 or 2 16oz can black beans drained
- 1/4-1/2 cup water

Set Crock-pot to Low for 8 hours, if you need it faster it will work on high for 6 hours too!
Put chicken in Crock-pot. Sprinkle seasonings over chicken. Add green sauce. Cover and let cook.
Add black beans and water half way through cooking.

When finished serve as burritos in whole wheat flour tortillas with cheese and sour creme if you would like. Also good as tacos with lettuce and tomato! Any leftovers you can serve the next day over tortilla chips with cheese as chicken enchilada nachos--OH or warm leftovers and put over your favorite salad fixings for a Chicken Enchilada Salad! Also good over Spanish rice as a chicken enchilada rice bowl or pan fried in tortillas with cheese as chicken enchilada quesadillas! Or use filling in rolled flour/corn tortillas, cover with another can of green sauce and shredded cheese, put in oven at 350 for 20-30 min for real Chicken Enchiladas! This recipe can be used to make all kinds of meals. Hope you enjoy it as much as we do :)