Marinade Chicken for 4 hours.
3 skinless boneless chicken breast
7 Oz chicken stock (half can)
1 tbsp minced garlic
1 tbsp Worcestershire
1 tsp garlic powder
1 tsp onion powder
Dash of salt and pepper
Dash of cayenne powder
Half a packet of taco seasoning
Add marinated chicken with marinade liquid to a large skillet and add in the other half of the chicken stock and taco seasoning to the pan.
Cover and cook on low to medium , stirring and flipping chicken occasionally until tender enough to shred. (Mine cooked for about an hour)
Place chicken in a large bowl with all remaining marinade sauce.
Shred the chicken with two forks.
4oz can of green chile
One drained can of corn
One drained can of black beans
1/4 cup of sour cream
Place a small layer of red enchilada sauce in your casserole pan.
Put the rest of the sauce in a shallow pan that your tortilla will be able to lay flat in. (I like to use a glass pie pan but anything large and shallow will work)
Dip each tortilla fully in the sauce and place in the casserole dish.
Add a layer of chicken and cheese and repeat until you have three layers
For fourth and final layer stop at the tortilla and top with the rest of your sauce, the rest of your cheese, sliced black olives , and green onions.
This dip is perfect for cold winter nights when you just want a bit of comfort food mixed in your snacking.
(If you have never had Cincinnati chili , it is a bean-less chili with a sweeter taste than your traditional chili. Think of it as more of a meat sauce! Its a great topping for fries as well! )