Chicken Enchilada Casserole

By CruelK8E

Ingredients

• 1 onion, chopped
• 1 garlic clove, minced
• 1 tablespoon oil
• 10-ounce can enchilada sauce
• 8-ounce can tomato sauce
• salt to taste
• pepper to taste
• 8 corn tortillas
• 3 boneless skinless chicken breasts, cooked and cubed
• 15-ounce can ranch-style beans, drained
• 11-ounce can Mexicorn, drained
• 3/4 lb. cheddar cheese, shredded
• 2 1/4-ounce can sliced black olives, drained

Preparation

Step 1

Saute onion and garlic in oil in saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.

Place two tortillas in bottom of slow cooker. Layer one-third chicken on top. Top with one-third sauce mixture, one-third beans, one-third corn, one-third cheese, and one-third black olives. Repeat layers 2 more times. Top with 2 tortillas.

Cover. Cook on low 6-8 hours.