Chilaquilas(American Name: Enchilada Casserole)

• 1 lb. hamburger (chicken, shrimp or any meat)
• 1 onion, diced (Spanish onions are stronger in taste/white onions for a mild taste)
• 1 clove garlic, minced
• 1 small (8 oz.) can enchilada sauce (use Hot just add tomato sauce and save mony or pkg. mix sauce)
• 1 (8 oz.) tomato sauce (Note: this is not to dilute the hot enchilada sauce)
• 1 Tbsp. peanut butter
• 1 can whole pitted olives
• 1 can chopped olives, drained
• 1 can whole pitted olives
• 1/2 to 1 lb. grated Cheddar cheese
• 1/2 to 1 lb. grated Monterey Jack cheese
• 1 Tbsp. canola oil
• 1 doz. corn tortillas, torn into small pieces, 2 to 3-inches

1. Very large bowl.
2. Plug in crockpot; oil the bottom with the canola oil.

hamburger, onion, clove garlic, enchilada sauce, tomato sauce, peanut butter, olives, olives, olives, cheddar cheese, grated monterey, canola oil, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358311 (may not work)