Ingredients

The following ingredients have 4 Servings
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can diced tomatoes (14.5 oz size – southwest style, if possible I used petite diced tomatoes w/ sweet onion)
  • 1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too, this is what I used)
  • 1 1/2 C water
  • 1 can (8 oz) tomato sauce
  • 1 can ( 10 3/4 oz) cream of chicken soup
  • 2 C milk
  • 3-4 boneless chicken breasts (I only used 2 chicken breasts)

Instruction

  • In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth.
  • Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.
  • Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together.
  • Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did cheese and sour cream, we forgot about chips)