Crockpot Mexican Lasagna Stack Up

• 12-14 tortillas (I used small corn tortillas)
• - 2 cups of shredded Mexican blend cheese
• - 1 tbsp of fajita seasoning
• - 28oz can of tomatoes
• - 15.5 oz can of black beans
• - 15.5 oz can corn (or frozen)
• - 2 cups of salsa
• - 2 cups of shredded chicken (or veggie chicken)
• - 1 small onion, chopped

1. 1.Spray crockpot with cooking spray. Lay down layer of tortillas. Each crockpot will vary in size. Mine took 4 small tortillas to cover the bottom.
2. 2.Next, spread a layer of tomatoes.
3. 3.Sprinkle some chopped onions on top of the tomatoes.
4. 4.Next spread a layer of black beans.
5. 5.Cover beans with a layer of salsa.
6. 6.Apply a generous amount of fajita seasoning.
7. 7.Next layer on your chicken.
8. 8.Cover chicken with a layer of corn.
9. 9.Top corn with a layer of shredded cheese.
10. 10.Like I said, all crockpots are different shapes and sizes. So keep layering until you are a couple inches from the top. I was able to repeat the layers 3 times. When you do reach the top, for the final layer, do a later of tortillas, topped with the rest of your tomatoes and cheese.
11. 11.Cook on low for 3-4 hours or on high for 2 hours. Top with sour cream of avocado

tortillas, u, u, u, black beans, corn, u, u, u

Taken from www.epicurious.com/recipes/member/views/crockpot-mexican-lasagna-stack-up-52546881 (may not work)