By now you know that I am in love with my Crock-Pot. It is easy to use, it makes the house smell great, the food is always warm, and so on. Click here to read an earlier post I wrote about the benefits of using a Crock-Pot. This is not my typical southern dish, but it is delicious. My family really enjoys Mexican food and this dish is not only yummy but also so easy which makes it another family favorite meal. I also like it because I do not have to fix sides to go with it. It is loaded with beans and corn!
There are many days when truly there is no time to even fix a side dish. On those days, this is one recipe I go to. I usually layer it in the crock-pot the night before and just place it in the crock-pot base the next day and turn it on. I leave it on warm until it is time to eat and Voila! Everything is ready! You will definitely have leftovers to eat later in the week. The original recipe came from my Fix-It and Forget-It cookbook, but I exchanged the ground beef for Shredded Mexican Chicken. The Mexican Chicken was cooked earlier in a crock-pot. I usually prepare a large quantity of the Crock-Pot Tex-Mex Chicken to use with several of our favorite Mexican dishes.
- 4 Chicken Breast (cooked and shredded – The original recipe called for 1 lb. ground beef cooked with 1 cup chopped onions and 1/2 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
- 1 – 10 ounce can Cream of Chicken Soup
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1-1/2 teaspoon chili powder
- 2 cups shredded Mexican blend cheese
- 6 flour tortillas
Mix together the Enchilada sauce, Cream of Chicken, chili powder, cumin, and black pepper.
- In a crock-pot, layer 1/2 of the chicken in the bottom of the crock-pot.
- Next, layer 2 tortillas on top of the shredded chicken.
- Add 1/2 of the black beans, kidney beans, and corn.
- Add 1/2 of the Enchilada sauce and seasoning mixture
- Repeat these layers again (chicken, tortillas, beans, Enchilada sauce).
- Top with the remaining two tortillas.
- Add two cups of shredded Mexican Blend cheese on the very top
Cook on high 4 hours. Serve with guacamole and sour cream.
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