Slow Cooker Chicken Enchilada Casserole with red sauce

People taking part in free classes at the Families First Resource Center in John Day recently enjoyed this casserole dinner made by Katrina Randleas of Mt. Vernon. My co-worker Cheryl Hoefler happened to be there that evening and enjoyed the dinner so much, she recommended it to me for Angel’s Kitchen. Enchilada Casserole is a quick dinner to prepare, and letting the slow cooker do most of the work makes it even easier come dinnertime! Thank you Kim and Cheryl!

Ingredients:
1 lb. boneless, skinless chicken breasts or thighs, frozen or thawed
12 oz. jar salsa of choice
15 oz. can black beans
12 corn tortillas
16 oz. can red enchilada sauce
8 oz. shredded cheese
1/4 C. sliced olives, optional

Directions:
Place chicken, salsa, and beans in the slow cooker and cook on low setting for 8 hours.
Shred cooked chicken and thoroughly mix with beans and remaining liquid.
Preheat oven to 375 F.
Spread 1/2 cup of enchilada sauce in the bottom of an ungreased 9x13 pan. Break four corn tortillas in half and spread evenly in the pan.  Layer 1/3 of the chicken mixture on top of the tortillas. Spread 1/3 of remaining enchilada sauce on the chicken and layer 1/3 of the cheese on top of the sauce. Continue layering remaining ingredients, ending with cheese on top. Top with olives if desired.
Bake uncovered for 15 minutes.