Layered Chicken Enchilada

Layered Chicken Enchilada 

The Ingredients:

leftover cooked chicken (about 2 cups)
28 oz of homemade enchilada sauce 
2 peppers (yellow, green, orange or red)
1 can black beans, drained and rinsed
6 corn tortillas
2 1/2 cups shredded cheddar cheese

1 can sliced black olives

The Directions:

combine chopped or shredded chicken with the enchilada sauce

Then start layering the following ingredients into a 6x4 dish:

corn tortillas 

chicken mixed with sauce
chopped pepper

black beans

olives

cheese

Repeat layers. Finish with a handful of cheese. Add a tablespoon of water to the bowl that had the enchilada sauce and chicken then pour that on top. 

Cover and cook on low for 4-6 hours in a crock pot or put in the oven for 45 min. 

Serve with a some light sour cream if desired. 


Enjoy!
Coach TIA