Chicken Enchilada Casserole

I stole this recipe from my friend Diana's family food blog. It looks delicious.

1 onion chopped
1 garlic clove, minced
1 tbsp oil
BIG can of green enchilada sauce (She couldn't remember the oz's)
salt to taste
pepper to taste
8 flour tortillas
3 boneless chicken breast halves,
15-oz can black beans, drained and rinsed
11-oz can Mexicorn, drained
3/4-lb shredded cheese
2 1/4-oz can sliced black olives, drained

Saute onion and garlin in oil in saucepan. Add chicken and cook until chicken is cooked thoroughly. (She added a can of diced green chilies during this step for fun.)

Spray inside of slow cooker with cooking spray. Place 2 tortillas in bottom of slow cooker (you may need to trim to fit). Layer one third chicken on top. Top with one third enchilada sauce, one third beans, one third corn, one third cheese, and one third black olives. Repeat layers 2 more times. Top with 2 tortillas, coat with sauce and cheese.

Cover. Cook on Low 6-8 hours.

Recipe From: Symeply Good Recipes