Enchilada Casserole

An easy meal for your family:  enchilada casserole!!!  It goes in the crock pot and turns out delicious!  Right now, my husband is even eating the leftovers a few hours after supper.  You will need three boneless chicken breast cut into bite size pieces, olive oil, small white onion, garlic, tomato sauce, enchilada sauce, tortillas ( I used wheat) , Mexican shredded cheese, Ranch Style Black Beans, Ranch Style Pinto Beans with jalapenos, corn, and Goya Seasoning Packets(Tomato and Coriander). 

First, dice one small white onion. Brown it with two tablespoons of minced garlic in a splash of olive oil.  Add a can of tomato sauce, can of enchilada sauce, and three tablespoons of cream cheese.  Put two packets of Goya in the mixture and stir.  Bring to a boil.  After rinsing the both beans and corn, stir together in bowl.  Take tortilla and lay it across the bottom.  Add a third of bean mixture.  Put a third of chicken chunks on the beans mixture.  Pour a third of the sauce on top of the chicken.  Sprinkle about two ounces of the cheese over the top of the sauce.  Put a tortilla on top and repeat adding all of the ingredients two more times.  At the end, there should be three full layers.  Cook in crock pot on low for 7 or 8 hours (until chicken is done).  Stir and serve.  You can always add crushed tortilla chips and a spoonful of sour cream when serving. 

Happy cooking!