Crock Pot Chicken Enchiladas

My family loves enchiladas...me I love my crock pot! So for me this is a win-win!!

Crock Pot Chicken Enchiladas

Ingredients:

4 Chicken Breast (cooked and shredded
1 cup chopped onions
½ cup chopped green pepper
16 ounce can red kidney beans, drained
15 ounce can black beans, drained
15 ounce can corn, drained
1 - 14 ounce can Enchilada sauce
10 ounces cream of anything soup (not in powdered form)
¼ teaspoon black pepper
½ teaspoon cumin
1-1/2 teaspoon chili powder
3 cups shredded Mexican blend cheese/ shredded cheddar cheese (1 cup kept out separate)
6 Large flour tortillas


Directions:

Mix together the enchilada sauce, cream of anything soup (not powdered form), chili powder, cumin, and black pepper. Set aside. Mix together the black beans, kidney beans, corn, chopped onions and chopped peppers. Set it aside also.

1. Layer ½ of the chicken in the bottom of the crock pot.
2. Put 2 tortillas on top of the shredded chicken.
3. Put ½ of the bean, corn, onion and pepper mixture on the chicken. 
4. Pour ½ of the enchilada sauce and seasoning mixture on top.
5. Sprinkle half of the 1 cup cheese set aside on top.
6.Repeat the layering again (chicken, tortillas, beans & corn mixture, enchilada sauce mixture and remaining 1/2 cup cheese).
7. Place remaining 2 tortillas on top.
8. Top with shredded Mexican Blend cheese/cheddar cheese.
9. Cook on high 3-1/2 hours or low 6 hours. 

Serve with your choice of toppings. We like sour cream, black olives and sliced avocado.