Crockpot Stacked Enchiladas

CROCKPOT STACKED ENCHILADAS

(luckymommyto2boys ~ Amy)

1 (14 ounce) package taco-size corn or flour tortillas
3 cups shredded cooked chicken or cooked pot roast
1 (20 ounce) can red enchilada sauce
1 teaspoon cumin
1 ½ cups light cream cheese
1 (4 oz) can green chilies
1 onion, chopped fine
2 cups shredded cheddar cheese
1 can refried beans
1 can sliced black olives (optional)

Mix cooked meat, cumin, cream cheese, green chilies, and onion together.
Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.
Place one tortilla in the bottom of the pot.
Spread 1/4 of the beans on the tortilla.
Cover with 1/4 of the meat mixture.
Pour 1/5 enchilada sauce on top of meat.
Sprinkle some cheese on top of sauce.
Add another tortilla and continue layering until you run out of meat mixture.
You should still have some cheese and sauce left.
Top with a tortilla, then pour remaining enchilada sauce over all.
Cook on HIGH for 4 hours.
When it's done, sprinkle remaining cheese (and black olives, if desired) on top, and replace lid until cheese melts.
Cut into wedges with plastic spatula to serve.