Chicken Casserole – Relief Society Bulletin
1 onion, chopped
1 T. oil
Pepper to taste
8 corn tortillas
3 boneless skinless chicken breast cooked and cubed
15-oz can Mexicorn, drained
2 ¼ oz. can sliced black olives, drained
1 garlic clove, minced
8 oz. can tomato sauce
Salt to taste
10oz. can enchilada sauce
1 oz. cheddar cheese
15 oz. can ranch-style beans, drained
Saute onion and garlic in oil in saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.
Place two tortillas in bottom of slow cooker. Layer 1/3 of chicken on top.
Top with 1/3 suace mixture, 1/3 beans, 1/3 corn, 1/3 beans, 1/3 cheese, 1/3 black olives. Repeat 2 more times. Top with 2 tortillas.
Cover. Cook on low 6-8 hours.