This is simple and fun recipe that is cooked in a crockpot. This recipe is a mix of lasagna and chicken enchiladas, definitely a family hit in my home! This recipe can be served with Spanish rice and tortilla chips for extra Hispanic flare .
Ingredients 1/2 small onion, chopped
1/2 red bell pepper, chopped
453g canned black beans, drained
510g shredded Mexican blend cheese
340g shredded cooked skinless chicken
12 corn tortillas
1 tbsp chili powder
1 minced garlic clove
1/2 tsp salt
1/2 tsp pepper
Mix together the onion, bell pepper, beans, chicken, salt, pepper, chili powder , garlic, and 1/2 c of cheese.
Spread 1/3 of the salsa on the bottom of the crock pot. Layer tortillas (it's ok to overlap) until the bottom is covered. Top with 1/3 of chicken mixture. Then spread 1/3 of salsa on top of chicken mixture then top with 1/3 of cheese. Repeat until all the parts are gone.
Cover the crock pot with the lid and cook on low for 2-4 hours.