Crockpot Mexican Lasagna Stack Up

By gmasusan

Ingredients

• 12-14 tortillas (I used small corn tortillas)
• 2 cups of shredded Mexican blend cheese
• 1 tbsp of fajita seasoning
• 28oz can of tomatoes, drained
• 15.5 oz can of black beans, drained
• 15.5 oz can corn (or frozen), drained
• 2 cups of salsa
• 2 cups of cooked, shredded chicken (or veggie chicken)
• 1 small onion, chopped

Details

Servings 6
Preparation time 10mins
Cooking time 250mins
Adapted from familyfreshmeals.com

Preparation

Step 1

Instructions
Spray crockpot with cooking spray. Lay down layer of tortillas. Each crockpot will vary in size. Mine took 4 small tortillas to cover the bottom.
Next, spread a layer of tomatoes.
Sprinkle some chopped onions on top of the tomatoes.
Next spread a layer of black beans.
Cover beans with a layer of salsa.
Apply a generous amount of fajita seasoning.
Next layer on your chicken.
Cover chicken with a layer of corn.
Top corn with a layer of shredded cheese.
Like I said, all crockpots are different shapes and sizes. So keep layering until you are a couple inches from the top. I was able to repeat the layers 3 times. When you do reach the top, for the final layer, do a later of tortillas, topped with the rest of your tomatoes and cheese.
Cook on low for 3-4 hours or on high for 2 hours. Top with sour cream of avocado ?

Instructions