Chicken and Black Bean Enchiladas

Directions

1. In a 3 1/2- or 4-quart slow cooker combine chicken, enchilada sauce, green chile peppers, onion, oregano, garlic, and cayenne pepper. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Remove chicken from cooker, reserving cooking liquid. When chicken is cool enough to handle, use two forks to pull chicken apart into shreds. Place shredded chicken in a bowl. Stir in enough of the reserved cooking liquid to moisten (about 1 1/4 cups). Stir in beans, 1/2 cup cheese, and green onions.
2. Grease a 3-quart rectangular baking dish; set aside. Spoon about 1/3 cup of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam sides down, in the prepared baking dish.
3. Cover baking dish with plastic wrap, then with foil. Freeze for up to 3 months.
4. To serve, thaw in the refrigerator overnight (enchiladas may still be a bit icy). Preheat oven to 350 degrees F. Pour Chile Enchilada Sauce over enchiladas; re-cover with foil. Bake for 1 1/4 to 1 1/2 hours or until heated through. Sprinkle with 1/2 cup cheese. Bake, uncovered, for 5 minutes more. If desired, serve with salsa.