This was a hit...

I know I'm always looking for new recipes, especially ones that are fairly quick, easy, healthy, and good to all of us, including Evan, who can be kind of picky at times. Here's a recipe I made for dinner yesterday. It's a great crockpot dinner...Evan had seconds and Geza took it to work for lunch today...and Evan and I just had the rest of it for lunch, so I thought it'd be worth posting! Hope you try it and like it...


Crockpot Chicken Enchilada Hot Dish

9 corn tortillas, 6-inch
1 can (12 to 16 ounces) whole kernel corn with peppers, drained
2 to 3 cups cooked diced chicken
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1 can (4 ounces) chopped green chile peppers, mild
2 cups shredded Mexican blend cheese or mild Cheddar cheese
2 cans (10 ounces each) enchilada sauce
1 can (15 ounces) black beans, rinsed and drained
guacamole and sour cream


Spray slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top tortillas with the corn, half of the chicken, about half of the seasonings, and half of the chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of enchilada sauce over the cheese. Repeat with 3 more tortillas, the black beans, remaining chicken, seasonings, chile peppers, and cheese. Top with remaining tortillas and enchilada sauce. Cover and cook on LOW setting for 5 to 6 hours. Serve with guacamole and sour cream.
Serves 6 to 8.

I made more layers, hence, more tortillas, and we just had sour cream with ours, no guacamole. We also spiced ours up a little with jalapenos on the side since Ev won't eat it as spicy as we like! I also seasoned with Cumin in addition to the Chilli Powder, Salt and Pepper.