CHICKEN ENCHILADAS WITH BLACK BEANS IN THE CROCK POT ENJOY DAN:

CHICKEN ENCHILADAS WITH BLACK BEANS IN THE CROCK POT by CHEF DAN:

Serves 6

INGREDIENTS:

1 cup chicken broth

2 (14 Oz) cans Cansold el Paso enchilada sauce

1/3-cup chili powder

1/2-cup all-purpose flour

1 onion, finely chopped

2 garlic cloves

1 (15.5 Oz) can black beans

2 teaspoons ground cumin

1 teaspoon EACH Turkish oregano, and Tandoori masala

1 pinch of cayenne pepper

Sea salt and fleshly ground black pepper to taste

2 cups shredded rotisserie chicken

12 white corn tortillas cut into lengthwise stripes

1 cup Monterey jack cheese

DIRECTIONS:

1.   Blend chicken broth, enchilada sauce, chili powder, flour, garlic, cumin, oregano, masala, cayenne pepper, and S. &. P, to taste.

2.   Place chicken broth ingredients in a blender and blend until smooth.

3.   Reserve 2 cups.

4.   Combine chicken, onion, black beans, reserved sauce in another bowl.

5.   Spray the inside of a crock pot with Pam.

6.   Place 1/3-tortillas in the bottom of the crock-pot.

7.   Top with 1/3-of enchilada sauce, with 1/3-each of, chicken mixture and shredded cheese.

8.   Repeat layers, ending with a layer of cheese.

9.   Cook on low for4-6 hours.

ENJOY DAN:                                       BON-APPETITE!!