• Preheat oven to 350°F.

Slow Cook the Chicken Mixture:

• Place chicken in slow cooker. Top with enchilada sauce and green chilies. Cook on LOW for 6 hours.
• Remove chicken and shred. Reserve 1⅔ cups of cooking juices. Pour remaining juices in a large bowl. Add beans and chicken, stir to combine.

Make the Enchiladas:

• Pour 1 cup reserved juices in bottom of 13 X 9-inch baking dish.
• Place ⅓ cup chicken mixture down center of each tortilla and roll up. Place seam side down in dish. Pour remaining reserved juices over top of enchiladas. Sprinkle with cheese.
• Cover with foil. Bake in preheated oven for 20 minutes. Remove foil and bake 5 minutes or until cheese is lightly browned.

To Make as a Freezer Meal:

• Once enchiladas are assembled in baking dish, cover with plastic wrap. Then wrap dish tightly with foil. Freeze for up to 3 months.
• To reheat: Thaw overnight in the fridge. Remove plastic wrap and cover dish back with the foil. Place dish in oven and set to 375°F. Bake for 25 minutes. Remove foil and bake another 5 minutes, or until cheese is lightly browned.