Ingredients

The following ingredients have 8 Servings
  • 1 lb (454g) boneless skinless chicken breasts
  • 1 28 oz (681g) jar of enchilada sauce
  • 8 corn tortilla cut into stripes ((or a mix of wheat and corn if not GF))
  • 15 oz (425g) can black beans (drained)
  • 1/3. tsp chipotle pepper flakes (optional or add more to your preference)
  • 2 1/2 cups (592g) shredded cheese, divided
  • 3 oz (85g) of sliced black olives ((1 small can, drained and divided))

Instruction

  • Place chicken breast in a crockpot.
  • Top with enchilada sauce.
  • Cover and cook on High for 4 hours.
  • Take chicken out and shred.
  • Return shredded chicken to crockpot and stir in tortillas, black beans, chipotle flakes (if using), and half the cheese and half the olives. Stir.
  • Top with remaining cheese and olives.
  • Cover and cook for 50-60 minutes on low until the cheese melted.