Chicken Arizona - cooking recipe

Ingredients

2 large chicken breasts (or equivalent)
1 (10 ounce) can diced tomatoes with jalapenos (or Green Chilies)
1 (7 3/4 ounce) can el pato jalapeno salsa
1 (3 3/4 ounce) can el pato tomato sauce
1 (4 ounce) can diced green chilies
1 (16 ounce) can black beans with jalapenos and lime juice
1 (8 ounce) package neufchatel cheese
1 (16 ounce) jar salsa
1 (16 ounce) can enchilada sauce
tortilla

Preparation

Sunday: Cooking the Chicken
In a big, oval crock-pot layer chicken and canned tomatoes.
Add 1-cup water.
Set crock-pot to low, cover and cook for 5 hours till tender.
Remove from crock-pot, cover and refrigerate.
Monday: Eat leftovers from Sunday or go out to dinner!
Monday Night/Tuesday: Chicken Chili.
Shred the chicken breasts using two forks (get help, it will go faster with more hands).
In your very same big, oval crock-pot place all of the shredded chicken. Open and dump in the following: all of the El Pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). Stir.
Cover, turn crock-pot to low and go to work.
Come home from work (approximately 8 hours later).
In a small saucepan, heat the black beans.
Microwave tortillas wrapped in moistened paper towels.
Serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate.
Cover and refrigerate leftover chicken and beans.
Wednesday: Smothered Burritos.
In a medium saucepan warm leftover chicken and beans. Add 1 package Neufchatel cheese, stirring until melted.
Pour salsa into mixture.
Spray a 14x9 inch-baking pan with cooking spray.
One at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan.
Smother with enchilada sauce. Top with shredded cheese if you like.
Bake @ 350 for 1/2 hour or until bubbly.