Crockpot Chicken Enchilada Casserole

This was our first try with this recipe and it tasted great, but the consistency could use some work, so the recipe  below will include my slight variations.

4-5 Chicken Breasts
1 Can/Container Enchilada Sauce
Tapatio
Salsa
Beer
24 Corn Tortillas
1 Can Corn
1 Can Black Beans
1 Chopped Onion
2 Cans Cream of Chicken Soup
1 Can Sliced Black Olives


Ok, so you can cook the chicken however you want, stove top, crock pot, pressure cooker, whatever. We pressure cooked the chicken because it's super fast and keeps the chicken really moist and the easiest to shred with a fork.



Add chicken breast, beer, about 1 cup of salsa, a few splashes of Tapatio, and chopped onion to pressure cooker. Pressure cook according to your pressure cookers directions. Remove chicken and shred. Strain onions from juice and set aside. Save remaining liquid.

Cut tortillas in to quarters and set aside.



Shred about 2-3 cups of cheese (to your liking, Brandon likes a lot cheese) and set aside.



Mix cream of chicken soup, drained olives, drained corn, drained black beans, and onions from the chicken and set aside.



Layer crock pot with enchilada sauce and a small amount of chicken juices. Then Layer tortillas (thickly), soup mix, chicken, cheese and then repeat two more times (3 layers) and then add a final layer of tortilla, sauce, and cheese.





Cook on high for 4 hours, then serve with sour cream on top.