(This is on p. 189 in the Fix It and Forget It Cookbook.)
Marsha's Chicken Enchilada Casserole (Mexiglop Supremo)

Makes 4-6 servings.

1 onion, chopped
1 garlic clove, minced
1 T. oil
10-oz. can enchilada sauce
8-oz. can tomato sauce
salt to taste
pepper to taste
8 corn tortillas
3 boneless chicken breast halves, cooked, cubed
15-oz. can ranch-style beans, drained
**(I used canned pintos and some chopped green pepper instead)**
11-oz. can Mexicorn, drained
**(can use frozen corn & some chopped peppers)**
2 1/4-oz. can sliced black olives, drained
**(This dish is fine without the olives.)**
3/4-lb. shredded cheddar cheese

Tortilla chips and sour cream to serve on the side.

1. Saute onion and garlic in oil in a saucepan. Stir in enchilada sauce & tomato sauce. Season w/salt & pepper.

2. Place two tortillas in bottom of slow cooker. Layer 1/3 of each on top of the tortillas: chicken, sauce mixture, beans, corn, cheese, black olives. Repeat the layers 2 more times. Top with 2 tortillas.

3.Cover and cook on low 6-8 hours or high for 4, checking and turning it down after a couple of hours, if necessary.

(You can use ground beef instead of chicken in this dish.)