Enchilada Wraps (Freezer to Crockpot Meal)

To Make: Divide between two gallon ziploc bags:
6 Chicken Breasts (boneless, skinless)
2 large (28 oz) can Enchilada sauce (make sure it’s gluten free if that’s an issue for you!)
2 onion, chopped
2 can olives (chopped)
2 bell pepper, chopped
2 cans black beans, drained and rinsed
Freeze.

To Serve:  THAW AND COOK IN CROCK POT ON LOW FOR 6 HOURS OR HIGH FOR 4 HOURS. SHRED CHICKEN IN CROCK POT ONCE DONE. SERVE IN TORTILLAS. (YOU WILL NEED TWO BAGS.)

source: modified from Loving My Nest, Six Sister's Stuff

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