Crockpot Monday: Enchilada Cassserole

Enchilada Casserole:

Ingredients:

2 cups cooked chicken
28 oz can of enchilada sauce
1 orange pepper
1 yellow pepper
1 can black beans, drained and rinsed
6 corn tortillas
2.5 cups shredded cheddar cheese
Sour cream (optional) 

Directions:

Combine chopped or shredded chicken with the enchilada sauce. Starting with 2 corn tortillas, layer ingredients into the crockpot:

-tortillas
-chicken mixed with sauce
-chopped peppers
-black beans
-cheese

Repeat layers. Finish with a handful of cheese and 1 tablespoon of water.

Cover and cook on low for 4-6 hours.

Serve with a dollop of sour cream.

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