Slow Cooker Chicken Mole Enchiladas are a tasty and simple weeknight meal. The chicken is slow-cooked in a rich mole sauce before being combined with black beans and diced green chiles. Roll up the enchiladas and bake until the cheese is melted and bubbly.

Instructions: Combine the chicken broth and mole sauce in a slow cooker. To combine, stir everything together. Make sure the chicken breasts are completely submerged in the sauce. Cook for 6-8 hours on low, or until the chicken is fully cooked and tender. Shred the chicken in the slow cooker with two forks. In the slow cooker, combine the black beans and diced green chiles. To combine, stir everything together. Preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Microwave the corn tortillas for 20-30 seconds, or until pliable. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in a 9x13 inch baking dish. Shredded cheese should be sprinkled on top of the enchiladas. Bake for 15-20 minutes, or until the cheese melts and becomes bubbly. Serve immediately.