Chicken Enchilada Bake

 Ingredients:
4 chicken breasts
1 can enchilada sauce
1 can of corn, drained
1 can black beans, drained
1 tsp taco seasoning
Approx. 15 corn tortillas
Shredded cheddar cheese
Optional: top with sliced olives

Directions:
Put chicken breasts in crockpot and cover with water.  Cook on low for approximately 4 hrs.  When cooked well, remove from crock pot and place in a large bowl.  Shred with a fork.  Add corn, beans, taco seasoning, a handful of cheese, and about 1/4 can of enchilada sauce.  Mix well.  In 9X13 pan, pour a small amount of enchilada sauce to cover bottom of pan to prevent sticking of the tortillas.  Cut corn tortillas into strips with a pizza cutter.  Place layer of tortilla strips onto pan, cover with a layer of meat mixture, then layer with tortillas again, add another layer of meat and then tortillas, add final layer of meat mixture, then pour rest of enchilada sauce on the top.  Top with cheese.  Cover and cook at 350 degrees F for 30 minutes, remove foil and cook for another 5 minutes.  Serve with a green salad and tortilla chips. 

Chicken mixture

Before baking

After baking 

 Yum!