Enchilada Casserole (slowcooker)

2 cups cooked and diced chicken
1 (28 oz.) can enchilada sauce
6 corn tortillas
1 orange bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 (15 oz.) can black beans, drained and rinsed
1 (6 oz.) can pitted, sliced black olives
2 1/2 cups shredded cheddar cheese
1 T water
sour cream, avocado slices (optional garnishes)

Use a 4 qt slow cooker.  Combine chicken with enchilada sauce, and set aside.  Starting with a corn tortiall (or 2 if needed), layer ingredients into stoneware:  tortillas, chicken and sauce, chopped bell pepper, black beans, olives, cheese.  Repeat layers.  Finish with a handful of cheese and 1 T of water that you swirl around in the bowl that held the chicken and enchilada sauce.  Cover and cook on low for 4 to 6 house.  Serve with a dollop of sour cream and a slice of avocado, if desired.

This was a time saver for sure.  Went over well except for the fact that I used a full size can of olives instead of a 6 oz one!