Adventures in Foreign Dining

Resolved to use up the four cans of enchilada sauce sitting in my pantry, I exercised my brain and came up with a chicken-corn-bean-Mexican-soupy thing.  It was actually pretty good.  I decided to call it Mexican Crockpot Dinner.  It's very easy: put everything you would put in a taco in a crockpot with enchilada sauce and come back in four or five hours.  I did chicken (cut in fajita-style strips), sweet corn, black beans, diced onions, pressed clove of garlic, and a little bit of lime.  (I forgot to take pictures before I cleaned up, but at least this time I sort of remembered!)

(Optional toppings: cheese, sour cream, tortilla chips)

And there are lots of left overs . . .