1 Onion; Chopped
1 Garlic Clove; minced
1 Tablespoon Oil (I prefer Olive Oil)
1-10 ounce can Enchilada Sauce
1-8 ounce can Tomato Sauce
salt to taste
pepper to taste
8 corn tortillas
3 boneless, skinless, chicken breast halves; cooked and cubed
1-11 ounce can Mexicorn; drained
3/4 lb. cheddar cheese; grated
1-2.25 ounce can sliced black olives; drained
Saute onion and garlic in oil in a saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.
Place two tortillas in the bottom of the slow-cooker. Layer one-third chicken on top. Top with one-third sauce mixture, one third mexicorn, one third cheese, and one third black olives.
Repeat layers 2 more times. Top with 2 tortillas.
Cover. Cook on low for 6-8 hours.