Rate this recipe
4.4/5
(11 Votes)
Ingredients
- 1/2 small onion, chopped
- 1/2 red bell pepper, seeded and diced
- 1 16-oz. can black beans, drained and rinsed
- 1 cup shredded cooked skinless chicken
- 1 tablespoon chili powder
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 1/2 cups shredded Cheddar
- 2 16-oz. jars tomato salsa
- 12 corn tortillas
- 1/2 cup sour cream, optional
Details
Adapted from myrecipes.com
Preparation
Step 1
Mix onion, bell pepper, beans, chicken, chili powder, garlic, salt and 1/2 cup cheese in a medium bowl.
Spread 1/3 of salsa in slow cooker.
Layer 6 tortillas on top, overlapping.
Top with half of filling, spread with 1/3 of salsa and sprinkle with 1/2 cup cheese.
Make a second layer with 6 remaining tortillas.
Top with remaining filling and salsa.
Reserve remaining 1/2 cup cheese.
Cover and cook on low for 2 to 4 hours.
During last 10 minutes of cooking, sprinkle with 1/2 cup cheese.
Cover; cook until cheese melts.
Spoon onto plates, top with sour cream, if desired, and serve.
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