chicken, black bean, corn enchilada casserole from Tammy

This is a great tasting meal that we enjoyed eating very much.  You can make a big pot of it and then freeze some for a later meal–if you have any left:)

In your crockpot add the following—this is Tammy’s photo–I didn’t add them all nice and neat, I just poured them in together.

On the bottom pour a big can of mild Enchilada sauce then add:

  • can of black beans–I added two
  • 2 cups salsa or add diced tomatoes, cut up onions, cut up green peppers and red peppers ( I only had salsa on hand)
  • can of corn–I added two
  • rice—I added 3 cups
  • amount of water for the amount of rice you added (I added 6 cups of water with 3 T chicken bouillon mixed in)
  • 2 cups shredded chicken(I froze this on my meal prep day)

Stir together and cook on low for 4-6 hours until rice is soft.

This is what it looks like all cooked.Our toppings:

  • corn tortillas–cooked on griddle with grapeseed oil
  • flour tortilla
  • shredded cheese
  • lettuce
  • salsa
  • sour cream
  • ranch

Serve.  I also made some up and froze them for a quick lunch.