CHICKEN AND CHEESE ENCHILADA CASSEROLE

1/4 cup olive oil
16 (6-inch) corn tortillas
1 lb. Monterey Jack cheese, shredded
4 cans (10 oz. each) chunk chicken
2 cans (4 oz. each) green chilies, chopped
1/2 cup chopped onion
2 cans (10 oz. each) green chili enchilada sauce

Spray the inside of Ceramic Liner with cooking spray and pour oil into bottom.

Layer ingredients in Ceramic Liner: 4 tortilla shells (spread out), 1 cup cheese, 1 cup chicken, 1/4 cup green chilies, 1/4 cup onion, another tortilla layer, 1 cup enchilada sauce, and 1 cup cheese.

Repeat for remaining ingredients. Pour any remaining enchilada sauce over top.

Cover and cook on HIGH for 3 to 4 hours or until hot.

Makes 6 to 8 servings
Crock Pot Size: 5 quart
Source: Farberware FSSC500 Slow Cooker Manual