Ingredients
Prep
- 4 boneless chicken breasts
- 28 oz can red enchilada sauce
- 10 corn tortillas
On Cooking Day
- 3 oz sliced black olives
- 3 C shredded Mexican cheese blend
- 2 avocados
- 15 oz canned black beans
Instructions
To Assemble
- Add first two ingredients to large zipper bag. Zip to seal and squish around to mix.
- Cut up tortillas into strips. Store in bag until cooking day.
To Cook
- Add chicken to slow cooker. Cook on low for 4-6 hours.
- Shred chicken. Add in corn tortillas, cheese, olives to slow cooker and stir around.
- Cook for another 30 minutes.
- Slice avocado and heat black beans.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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