This turned out SO good! It is definitely going to be a keeper. It is also so GREAT because if you don't like a certain ingredient, it can easily be left out.
(before picture without the top layer of tortillas)
Note: I use crockpot liners in ALL my crockpot recipes. I HIGHLY recommend them if you don't use them. They are 1.8o something for a box of 4 liners (kinda pricey), but SO worth having NO clean-up.
1 onion, chopped (or minced)
1 garlic clove, minced (I used garlic powder)
1 Tbsp oil
10 oz Can enchilada sauce (your choice: mild, medium, hot)
8 oz can tomato sauce
salt and pepper to taste
8 corn tortillas (I think flour will work, but I used corn)
3 chicken breast, cooked and cubed (I used 2. Can also use canned chicken)
15 oz can Ranch style beans, drained (I used chili beans)
11 oz can Mexicorn, drained
3/4 lb shredded cheese
2 1/4 can sliced black olives, drained
1) Saute onion and garlic with oil in a pan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.
2) Place 2 tortillas in bottom of crockpot. Layer 1/3 chicken, 1/3 sauce mixture, 1/3 beans, 1/3 corn, 1/3 olives. and 1/3 cheese. Repeat the layers 2 more times.
3) Top with 2 additional tortillas. (Mine top ones turned out really crusty, so next time I am going to either leave them off or add a little of the sauce to the top of them)
4) Cook on low for 6-8 hours. (My crockpot has high, low, and warm settings. So my low is kind of a medium. Therefore, I cook it on low for about 3 hours and warm for about 2 hours--Just know how your crockpot cooks)
Makes approximately 4-6 servings.
Serve with sour cream, guacamole, salsa, tortilla chips, or Doritos. All your choice!
Enjoy!