Thursday, May 25, 2017

Slow Cooker Chicken Enchilada Casserole

Well, I had a baby and moved twice sooo there were very few recipes tried and even less blogging happening. Maybe this summer I can catch up...! And since I'm ready to make this a second time, here you go!
You know those videos on facebook of a recipe being thrown together? That's where this came from.
The actual link to the recipe is HERE.
We made some modifications, haha. As in, we added three ingredients. But here's how we did it:

2 huge chicken breasts
30 oz enchilada sauce
6 oz olives, sliced
1 cup cheese
1/2 cup chopped yellow or white onion
1 can black beans
6oz ish corn
12 corn tortillas (I cut these in half then cut the halves into short strips)
top with more cheese and olives
Put thawed chicken into crock pot, cover with enchilada sauce. Cook on high for 4 hours.
Shred chicken with forks, in pot.
Add sliced corn tortillas, cheese, olives, black beans, corn and onion. Stir.
Add enough cheese to cover the mixture and olives on top.
Cook 40 more minutes

Serve with sour cream, lettuce and salsa.

*I like to use an egg slicer to cut olives. Three fit in the cuppy spot perfectly and come out easily! 

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