1 can black beans, rinsed and drained (about 15oz)
1 can Rotel (about 14oz)
1 Pack frozen corn (about 10 oz)
1/2 cup onion, chopped
1 bottle roasted red peppers, drained and chopped
3 Tbsp. butter
3 Tbsp Flour
1/2 C. chicken broth
2 cups Milk
1 can Enchilada sauce (about 10 oz)
2 Chicken breasts, raw
Olives, optional
Shredded Cheese, Optional
Instructions
1. Pour black beans, Rotel, frozen Corn, chopped
onions, and roasted red peppers into your crock pot
and stir.
2. On the stove top, melt butter and add flour.
whisk until bubbly and smooth. Add chicken broth and
1/2 C. milk, stir and bring to a boil. Add the
remaining milk and enchilada sauce and whisk until
smooth.
3.Place chicken breasts in crock pot (over beans,
corn,and other ingredients). Pour sauce from the
stove over the chicken breasts in the crock pot.
Cook on low for 6-8 hours or on high for 3-4 hours.
4. When ready to serve, remove chicken, shred,
return to crock pot and stir.Serve with shredded
cheese and sliced olives. Fresh chopped cilantro and
sliced avocados would also be great on top!
Originally Submitted
8/27/2014
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