Ingredients

The following ingredients have 5 Servings
  • 1 15-oz can enchilada sauce, divided
  • 1 15-oz can black beans, drained
  • 1 cup corn kernels (canned and drained or frozen)
  • 8 ounces cooked, shredded chicken (about 2 breasts or thighs)
  • 6 8-inch corn or flour tortillas
  • 12 ounces shredded Mexican cheese blend
  • 1/4 cup sliced black olives

Instruction

  • In a large bowl pour half the enchilada sauce, beans, corn, and chicken and toss to combine.
  • Pour half the remaining sauce into slow cooker and spread evenly. Lay down one tortilla over the sauce.
  • Spread a large spoonful of the chicken and bean mixture over the tortilla. Then sprinkle with cheese. Repeat process as follows: tortilla, chicken, cheese- until all tortillas have been used.
  • Top with remaining enchilada sauce and a handful of cheese. Sprinkle with black olives. Cook on high for 1 1/2 hours (or on low for 5 hours). Garnish with cilantro, sour cream, or other toppings if desired.