Enchilada Casserole

cooked chicken diced (about 2 cups)
28 oz can of enchilada sauce --1 package frozen corn
1 can black beans, drained and rinsed
1 can olives (sliced)
6 corn tortillas or flour
2 1/2 cups shredded cheddar cheese
sour cream (optional)

The Directions:

--combine chopped or shredded chicken with the enchilada sauce
--Starting with 2 corn tortillas, layer ingredients into stoneware insert. I happened to go in this order:
--tortillas
--chicken mixed with sauce
--corn
--black beans
--olives
--cheese
Repeat layers. Finish with a handful of cheese and 1 tablespoon of water that you swirl around in the bowl that had the enchilada sauce and chicken.

Cover and cook on low for 4-6 hours. This is a no-peeking recipe. A lot of times it's okay to peek and to stir, but for this one it's best left alone for the flavors to meld properly and for the edges to get that yummy crispy cheese texture.

Serve with a dollop of sour cream.

The site crockpot365.blogspot.com is a great place to get crock pot recipes I have tried a few of them and they have all been yummy!