CrockPot Chicken Enchilada Casserole

I love the Crockpot, and had some leftover corn chips so I put this together. It's one of those things you can tweak according to what you may have. It's only seven  basic ingredients. Enjoy.

3 chicken breasts, about 1 1/3 lb. skinless, boneless
1 package Frontera Green Enchilada Sauce
1 1/2 cups (approx) white corn chips, I use the Garden of Eatin
1 1/2 cups (approx) grated cheddar cheese
1 can black beansm rinsed and drained
1 can Ortega green chilies.
3/4 - 1 cup low sodium chicken stock (I use Rachel Ray's)

Crush the chips slightly and layer in bottom of crockpot. Add half the sauce. Add black beans, then place chicken on top and add the rest of the sauce and the chilies. Pour chicken stock over. Cover and cook on high for 5 hours. Take chicken out and shred, then add back in, cover with cheese and cook an additional hour or so.

As you can see in the picture, I added a few black olives I had on hand. You can add salsa, chopped tomatoes, corn, cilantro.

Mexican Veggie Tamale Casserole

Im making these for my vegetarian tonight. You could also add shredded chicken (which I make in the crockpot, recipe at the end).

ingredients:

1 package small corn tortillas (about 12 in a package)
2 pouches Frontera tomatillo taco sauce (or use your fav)
1 onion, diced
3 cloves garlic, minced
2 tbs coconut oil (or vegetable oil)
1 can fire roasted tomatoes, drained
3 cups shredded monterey jack cheese, or half moneterey jack half with jalapenos)
1 cup salsa (I like 1 packet boil in Green Mountain Gringo)
1 packet/bag brown rice (remove from packet)
1 small can green chilis
1 can black beans, rinsed and drained
1 tsp garlic powder
1 tsp chili powder
1-2 tsp cumin (I actually used 1 Tbs because we love it)

Heat coconut oil in skillet until hot and add garlic and onions. Stir for 3-4 min until soft. Set aside. In a large casserole dish, pour in 1 packet of taco sauce. Lay as many tortillas to cover the bottom. Combine beans, tomatoes, rice and onions/garlic, chilis,  and seasonings. Add salt and pepper to taste. Layer on 1/3 of the filling. Add 1/3 of the cheese. Continue for 2 more layers. Top with remaining salsa and cheese. Bake in preheated 400 degree oven for 25-30 min until cheese is melted and bubbling.

To add chicken, I like to make it in the crockpot=or you can use shredded rotisserie chicken.
2 chicken breasts
2 tsp cumin
1 cup chopped onions
2 cloves garlic, minced
salt and pepper
1 tsp chili seasoning, I like chipotle chili
12/ cup taco sauce or cnchilada sauce
1 small can green chilis
combine and cook on high for 3 hrs, then shred.

Chicken Corn Enchilada Soup

This soup adds all the ingredients of a delicious enchilada, in one pot. 1 lb	Boneless, skinless chicken thighs
1 Tbsp	Olive Oil
1	Medium Onion, diced
2 cloves	Garlic, minced
1	(14 Oz) Can White Cannellini Beans, rinsed and drained
1	(15.5 Oz) Can Black Beans, rinsed and drained
2	Ears Fresh Corn Off The Husk, or 1 cup defrosted frozen
1 cup	Green Chili/tomatilla Sauce*, enchilada sauce
½	Minced Jalapeno
1× 32 oz	Carton Chicken Broth
½ tsp	Salt
½ tsp	Pepper
1 tsp	Cumin
1 can	(14 Oz) Diced Tomatoes With Juice
	Handful Chopped Cilantro, chopped Heat olive oil in a Dutch Oven and add chicken. Brown on both sides, about 3-4 min per side. Season with salt and pepper. Add in onions, jalapeno and garlic, stir until soft, about 4 min. Add corn, beans, broth, tomatoes, and cumin. Bring to a boil and lower to simmer for 40 min until chicken is falling apart. Stir in chilis and enchilada sauce, simmer for additional 5 min. Serve with torilla chips. top with chopped cilantro, a squeeze of lime and a dollop of sour cream. Helpful Tips: * I used a pouch of Rick Blayless' Green Enchilada Sauce. You can also used a can of enchilada sauce. The cannellini beans mostly fall apart thickening the soup a bit and give it a velvety texture. You can make this Vegetarian by leaving out the chicken and switching the chicken broth to vegetable broth. I also like to add spinach when I leave out the spinach- add 2 cups fresh baby spinach to the last 10 min of cooking. (Or use a package of thawed and drained frozen spinach). Enjoy!