HEARTY CHICKEN ENCHILADAS

These comforting enchiladas are easy to modify by adding corn, rice or refried beans. —Jenny Miller, Raleigh, NC

Prep: 30 min. + simmering Bake: 25 min. • Makes: 2 casseroles (2 servings each)

1 lb. boneless skinless chicken breasts 2 cans (15 oz. each) enchilada sauce 1 can (4 oz.) chopped green chiles 1 can (15 oz.) black beans, rinsed and drained 8 flour tortillas (6 in.) 1 cup shredded Mexican cheese blend Optional toppings: Shredded lettuce, pico de gallo and sliced avocado

1. In a 3-qt. slow cooker, combine chicken, enchilada sauce and chiles. Cook on low for 6-8 hours or until meat is tender.

2. Remove chicken; shred. Reserve 12/3 cups cooking juices. Pour remaining juices into a bowl; add beans and chicken. Coat 2 freezersafe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each.

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

4. Cover 1 dish; freeze for up to 3 months. Cover and bake the second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired.

TO USE FROZEN ENCHILADAS Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.

Bake as directed.

2 ENCHILADAS 577 cal., 20g fat (4g sat. fat), 83mg chol., 1541mg sod., 57g carb.

(8g sugars, 8g fiber), 46g pro.