Enchilada Casserole - Crockpot Edition

This is an extremely versatile dish - you can swap in and out your favorites!

What you'll need:

1 package of tortillas
(Size depends on the shape & size of your crockpot.  I have a oval shaped crockpot and I buy the 8" tortillas and use three for each layer)
(Type depends on your taste and how "wet" you want your casserole.  Some tortillas sop up more juice)
1 pound of meat (You can use left over chicken, rotisserie chicken (precooked) from the grocery store, or you can brown up some ground meat)
1 can of enchilada sauce (I use 28 ounces)
3 Peppers (any color you want - mix and match)
1 can of black beans (you could use refried or pinto beans but I ♥ black beans)
1 can of olives
1 can of tomato paste
1 package of shredded cheese (or better yet - shred your own and add to your desire)
The fixin's (sour cream, ranch, taco sauce, red hot, guacomole, salsa, etc.)

You could add corn to this recipe - I think I'll try that next time.

Put it together.
Combine chopped or shredded chicken with the enchilada sauce.
Layer the tortillas on the bottom of the crockpot (I use three).
Layer the ingredients:  Checken/Sauce mixture, chopped peppers, black beans, olives, corn, & cheese.
Repeat the layers starting with the tortillas again.  Finish the top with tortillas and a sprinkling of cheese.  Pour any of the liquid that from the chicken/sauce mixture that didn't make it in - into the bowl.

Cook on low (usually 4 - 6 hours) - avoid taking the top off so that there is enough moisture in the recipe.
When it's ready cut it like lasagna!
Serve with the fixin's.