Ingredients

The following ingredients have 4 Servings
  • 3 boneless, skinless chicken breasts
  • 1 (28-ounce) can red enchilada sauce
  • 9 corn tortillas, (cut in strips)
  • 1 cup canned black beans, (rinsed and drained)
  • 1 cup canned corn, (drained)
  • 1 small can sliced black olives, (draained)
  • 3 cups shredded Mexican cheese

Instruction

  • Place chicken breasts in a 6-quart slow cooker. Pour enchilada sauce over them. Cover and cook on HIGH for 5 hours or on LOW for 7 hours.
  • Remove lid. Shred chicken with 2 forks.
  • Add tortillas, beans, corn, half the olives and half the cheese. Stir to mix evenly.
  • Sprinkle remaining cheese and olives on top.
  • Cover and cook on LOW for 45 minutes.
  • Uncover, turn crock pot off and let it sit for about 10 minutes before serving.