2-in-1 Meal: SW Chicken and Beans to Queso Cheese Enchiladas

Lately I've been into slow-cooker shredded chicken over rice, mainly using salsa or fire-roasted diced tomatoes and a few shakes of taco seasoning. When I discovered what to do with the leftovers, this 2-in-1 meal quickly became part of our regular dinner rotation...

Night 1: Slow-Cooker Southwest Chicken and Black Beans over Rice

2-4 large chicken breasts, fresh or frozen
2 cans fire-roasted diced tomatoes
2 cans tomato sauce
1 can green chilies
1 packet taco seasoning
1/2 small can of sliced black olives (reserve other half for night 2)
1 can black beans, rinsed
Optional: chopped onion and/or sliced bell pepper
Salt and pepper, few shakes of each

If the chicken is frozen, give it a couple hours on high in the crock-pot and once it is thawed, add everything else but the olives, bell pepper (if using) and black beans. Turn the heat to low and let it cook 4-5 hours in the tomato goodness. During the last hour of cooking, add the bell peppers, olives, and black beans. Stir well. Dish up and serve over rice.

Whatever is left, rice and all, mix it all up and put it in a container to be used for enchilada filling for night 2.

Night 2: Queso Cheese Chicken Enchiladas

Filling from night 1
Flour tortillas
Mexican blend shredded cheese
Enchilada sauce (I no longer make my own ench sauce because I love TJ's bottled stuff)
Chili con queso cheese sauce
Optional: sour cream, leftover black olives

Drizzle a little enchilada sauce in baking dish,enough to cover the bottom. On a separate plate, warm tortillas in oven or microwave and load them up with chicken filling and shredded cheese. I stuffed about 7, enough to fill one baking dish. Cover with enchilada sauce. Then layer queso cheese sauce on top. Top with leftover olives. Cook at 375 for 30 minutes, covered. Serve with a heaping dollop of sour cream and stuff yourself!