Chicken Enchilada Casserole

Macros - 34P 30C 16F 5 fiber
Servings: 5 Serving size (in grams): 435g
Prep Time in Minutes: 10
Cook Time: 6 hours

Ingredients:
6g Olive oil
140g onion
15g garlic, minced
1tsp cumin
1tsp salt
16oz enchilada sauce (red or green)
275g black beans, rinsed and drained
4oz can green chiles
60g sour cream
19oz boneless skinless chicken breast
120g corn tortillas (about 4 taco sized)
4oz shredded cheese
30g olives

Optional:
Cilantro
Jalapeno
Avocado for garnish

Instructions:
1. In a pan over medium heat, sauté the onions in olive oil about 5 minutes, add garlic, cumin and salt and cook another 1-2 minutes. Set aside.
2. In a crockpot add the enchilada sauce, black beans, green chiles, sour cream and stir.
3. Add the chicken breasts and nestle into the sauce.
4. Cook on low for 6 hours.
5. Shred the chicken inside the crockpot with two forks.
6. Cut up the tortillas into strips and lay on the top of the chicken mixture.
7. Sprinkle the cheese over the top. Cook for 30 minutes to melt cheese and soften the tortillas.
8. Sprinkle the olives over the top along with some cilantro and serve!