1 whole chicken, fully cooked and deboned
2 cups water
1 chicken bouillon cube
1 tbsp. garlic
1 tbsp. pepper
1 tbsp. cumin
1 tbsp. chili powder
1 can cream of chicken soup
1 large can enchilada sauce -or- 2 small cans both red & green
2 cups white rice, cooked
1 green pepper, if desired
1 cup salsa or diced chilies
2 cups shredded cheese
1 small can diced black olives
1 can refried beans
1 dozen corn or flour tortillas
1 bunch cilantro

First, cook chicken in water with bouillon cube overnight, in the afternoon turn crockpot off. Let cool down then pull apart. Set aside.

With the broth in a big bowl, add spices. Then add soup and green enchilada sauce. In a separate bowl, mix cooked white rice, chopped green pepper and diced chilies or salsa. Add cheese and black olives. Add refried beans.

Then, pour red sauce on the bottom of crockpot (just a little to cover the bottom). Cut corn tortillas into strips and layer the chicken mixture. When you get to the top, use second half to top enchiladas, top with cilantro. Put crockpot on low cook for a few hours, serve when ready.

Can add any toppings you like (sour cream, guacamole). Enjoy, Holly.

Serves 4 to 6.

Submitted by: MsHollyAnn