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1. Pour black beans, Rotel, frozen corn, chopped onions, and roasted red peppers into your crock pot and stir.
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2. On the stove top, melt butter and add flour. Whisk until bubbly and smooth.
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3. Add chicken broth and 1/2 C. milk, stir and bring to a boil.
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4. Add the remaining milk and enchilada sauce and whisk until smooth.
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5. Place chicken breasts in crock pot (over beans, corn and other ingredients).
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6. Pour sauce from the stove over the chicken breasts in the crock pot.
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7. Cook on low for 6-8 hours or on high for 3-4 hours.
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8. When ready to serve, remove chicken, shred, return to crock pot and stir.
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9. Serve with shredded cheese and sliced olives. The sour cream isn't really needed since it's made with milk, so it's already creamy, and cilantro adds a fresh flavor. Avacados would also be amazing on top!