This recipe was a complete accident, but one of my favorite accidents so far! What was originally intended to be chicken enchiladas took on a life of its own and quickly became a family favorite!
You will need:
-10-12 flour tortillas
-4 skinless chicken breasts
-1 can Cream of Chicken soup
-1 cup salsa
-1 can black beans (drained)
-1 can sweet corn (half drained)
-1 TBS taco seasoning
-2 cups cheddar or pepper-jack cheese
-1/2 cup sliced black olives
Put Cream of Chicken soup, salsa, taco seasoning and corn (with half of the liquid in the can) in crock pot and mix well. Add drained black beans and chicken breasts and cook on medium-high heat for 2 hours or until chicken is done. Once chicken is fully cooked, remove chicken from crock pot mixture and shred. Place shredded chicken back into crock pot and mix well. Preheat oven to 350F degrees. Lightly grease a small baking dish (11x7). Grate cheese and set aside. Next, take one tortilla and spread two heaping table spoons of chicken mixture over the tortilla, roll tortilla (like you would an enchilada) and place in pan. Continue these steps, placing each tortilla roll side by side until you have filled your pan. You should still have chicken mixture left over. Place remaining chicken over the top of tortilla rolls and spread evenly. Sprinkle cheese and then black olives over the top of your casserole. Bake at 350F degrees for 10 minutes. Allow a few minutes to cool slightly before serving. Serve with a big heaping spoonful of sour cream with spanish rice on the side!
Yield: 6 servings
