Crockpot Enghiladas

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   1) Season chicken breasts with a bit of salt and pepper and then liberally coat them with chili powder.

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   2) Cook prepared chicken breasts in hot heavy skillet until medium. Remove the chicken from the pan and shred with a fork.

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   3) *Using same skillet; saute onions and red pepper until just softened, about 3-5 minutes.

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   4) Add the ground beef to the onion and peppers and brown.

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   5) Add the shredded chicken back to skillet with the beef along with the beans, tomatoes and spices and stir well. Bring to a boil, then reduce heat and simmer covered for 10 minutes.

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   6) In a 5qt slow-cooker; add just enough of the meat and sauce to barely coat the bottom of the pot.

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   7) Add a tortilla followed by 3/4 of a cup of the meat and sauce, and a handful of the cheese.

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   8) Repeat the layers until the ingredients are used up.

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   8) Cover and cook 5-7 hours or until heated through.

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    9) Top with some guacamole, sour cream, some fresh cheese and/or salsa of your choice. .. and a few dashes of hot sauce.

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    *If you like a bit of heat, add a teaspoon or two of crushed red pepper flake or some ancho chili powder with the onions and peppers.

No additional tips available.