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Crock Pot Chicken Enchilada Casserole
Ingredients
  • 3 boneless, skinless chicken breasts
  • 1 (28-ounce) can red enchilada sauce
  • 9 corn tortillas, cut in strips
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned corn, drained
  • 1 small can sliced black olives, draained
  • 3 cups shredded Mexican cheese
Steps
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