–leftover cooked chicken (about 2 cups)
–28 oz can of enchilada sauce (check ingredients for possible family allergens!)
–1 orange pepper
–1 yellow pepper
–1 can black beans, drained and rinsed
–1 can olives (I wish we had sliced, I sliced the whole ones)
–6 corn tortillas
–2 1/2 cups shredded cheddar cheese
–sour cream (optional)
–combine chopped or shredded chicken with the enchilada sauce
–Starting with 2 corn tortillas, layer ingredients into stoneware insert. I happened to go in this order:
–chicken mixed with sauce
Repeat layers. Finish with a handful of cheese and 1 tablespoon of water that you swirl around in the bowl that had the enchilada sauce and chicken.
Cover and cook on low for 4-6 hours. This is a no-peeking recipe. A lot of times it’s okay to peek and to stir, but for this one it’s best left alone for the flavors to meld properly and for the edges to get that yummy crispy cheese texture.
Serve with a dollop of sour cream.
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