Crock Pot Chicken Corn Tortillas

Crock Pot Chicken Tortilla Casserole

This easy slow cooker casserole combines chicken, tortillas, enchilada sauce, cheese, and vegetables into a comforting family meal. It is perfect for busy days because most of the work is done by the crock pot.

Ingredients

• 1 rotisserie chicken, shredded (about 3-4 cups)
• 1 (19 oz.) can enchilada sauce
• 2 (10.5-11 oz.) cans cream of chicken soup
• 1 small can black olives, sliced (optional)
• 1 can whole kernel corn, drained
• 24 corn or flour tortillas
• 1 large onion, chopped
• 1 (8 oz.) package taco-style shredded cheese

Directions

1. Cut each tortilla into 8 wedges.
2. In a large bowl, combine the cream of chicken soup, corn, olives, and onion.
3. Spread a thin layer of enchilada sauce on the bottom of a slow cooker.
4. Add a layer of tortilla wedges.
5. Top with some of the soup mixture.
6. Add a layer of shredded chicken.
7. Sprinkle with cheese.
8. Repeat the layers until all ingredients are used, ending with cheese on top.
9. Cover and cook on LOW for 6-7 hours or until hot and bubbly.
10. Let stand for 10 minutes before serving.