3-4boneless chicken breastscooked & shredded or cubed (or 1 large can chicken, drained)
115-oz can Ranch-Style beans, drained
111-oz can Mexicorn, drained
1cupgrated Mexican cheese blend
12-1/4 oz can sliced black olives
sour cream and chopped cilantrofor serving
Instructions
Saute onion and garlic in olive oil in a saucepan on medium heat until softened. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.
Place two tortillas on the bottom of the slow cooker. Layer one-third of the cooked chicken on top of the tortillas. Top with one-third of the enchilada sauce mixture. Layer one-third of the beans on top. Now one-third of the corn. Add 1/3 cup of cheese and sprinkle one-third of the olives over the top.
Repeat the layers TWO more times and then top with 2 tortillas. Cover and cook on LOW 6-8 hours. Scoop out onto plates and serve with sour cream and chopped cilantro. ENJOY!!