-
1
1) Put the chicken, beans, corn, and salsa all in the crockpot.
-
2
2) Cook on low for 8 hours or high for 4 hours.
-
3
3) When done, add package of cream cheese.
-
4
Stir around until cream cheese is combined and all the meat has fallen apart, essentially becoming shredded.
-
5
4) Preheat oven to 400 degrees.
-
6
5) Line bottom layer of casserole dish (u can use any size, I usually make one big one, and one the size of a bread loaf pan) with corn tortillas.
-
7
top off with cheese and part of can of enchilada sauce.
-
8
6) Add a 1 inch layer of the meat from the crock pot.
-
9
7) Repeat tortilla, cheese, and enchilada layer.
-
10
8) Repeat 1 inch layer of meat
-
11
9) End with another layer of tortilla, extra chees, and the rest of the enchilada sauce.
-
12
10) Put tin foil on dish and pop in oven for 30 minutes.
-
13
Take off tin foil last 5 minutes.
-
14
11) Cut into pieces and serve with a dollop of sour cream on top.
-
15
**Variations: You can use a spicy jack cheese instead of cheddar to add spice, along with using spicy salsa in the crock pot.
-
16
I have also used fat free shredded cheddar and I only got rave responses.
-
17
No one noticed it was a healthier cheese.
-
18
Also, you can use pinto beans instead of black, and last, but not least, you can try boneless pork chops instead of chicken.
-
19
They all come out yum.
