Loaded with beans and chicken, these cheesy, saucy Chicken Enchiladas are an easy and perfect weeknight meal that the whole family will enjoy!
Combine chicken, salsa, and seasonings in crockpot. Cook on high for 2 1/2 hours.
Remove chicken from crockpot and shred into bite sized pieces. Rinse beans in colander to clean.
In a large bowl, toss chicken, any remaining salsa from crockpot, beans, and half of cheese.
Lightly grease a 9x13 inch pyrex pan, set aside.
Scoop 2-3 spoonfuls of chicken/bean mixture into one flour tortilla. Begin to roll tortilla over chicken, then fold in sides (like a mini burrito). Place enchilada seam side down into pan.
Fill remaining tortillas with chicken/bean mixture until pyrex pan is full or all chicken/bean mixture is used.
Pour enchilada sauce evenly over enchiladas. Sprinkle with remaining cheese.
Bake at 375F for 30-40 minutes or until sauce has thickened and is bubbling. Cheese should begin to brown. Remove from oven and cool for ~10 minutes before serving.
Storage: Refrigerate in airtight container for up to 1 week. Freeze for 2-3 weeks.