I don't know how I would homeschool without a slow cooker. The holiday rush is on, and today was filled with school, projects and cleaning. It was nice to put this in the crock at lunch, turn on the cooker and have dinner waiting for me at 5:30 p.m.
1 lb. cooked, cubed chicken (if I find it on sale, I buy the Tyson pre-cooked fajita strips)
1 tbsp. minced garlic
1 tbsp. olive oil
1 can enchilada sauce
1 8 oz. can tomato sauce
1 can sliced black olives
1 can mexicorn
1 16 oz can black beans
1 8 oz pack shredded cheese (I use colby-jack or mexican.)
1 package large flour tortillas
1. Warm a large skillet over med heat. Add olive oil and garlic. Saute for about 1 min.
2. Add chicken to the skillet. Cook just long enough to brown. Add enchilada and tomato sauces and stir.
3. Place olives, corn and black beans in a colander, rinse, mix together and drain well.
4. Add olive, corn and bean mix to skillet. Cook until mix bubbles. Stir frequently.
5. Remove skillet from heat. Spray crock pot with Pam and line with 1 tortilla. Spoon 1/4 of mixture over the tortilla, sprinkle with 1/4 of the cheese and place another tortilla on top.
6. Repeat layering until all of the chicken mixture and cheese is used. Place one tortilla on top. Cover and cook on low for 4-6 hours.