Hearty Chicken Enchiladas

1 pound boneless skinless chicken breasts
60 ounces enchilada sauce
2 cans (4 oz each) chopped green chilies
2 cans black beans, rinsed and drained
16 – 20 flour tortillas
2 cups shredded Mexican cheese
Sour cream, optional

In a slow cooker, combine chicken, enchilada sauce, and chilies. Cover and cook on low for 8 hours.

Remove chicken and shred with two forks. Reserve 3 ½ cups cooking juices. Pour remaining cooking juices into a large bowl. Add beans and shredded chicken. Coat two 9x13 pans with cooking spray; add ¾ cup reserved juices to each pan.

Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining juice over top; sprinkle with cheese.

Cover both and freeze one for up to 3 months. Bake the other at 350 degees for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.

To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake as directed.