Enchilada Casserole

Yum! Not much else to say - we all enjoyed this one. As a size reference, we have a 4 qt cooker, this was perfect for it.

• 2 C cubed cooked chicken
• 1 28 oz enchilada sauce (mild was our choice)
• 6 - 8 corn tortillas ( I used small size)
• 1 orange bell pepper - cubed
• 1 yellow bell pepper - cubed
• 1 15 oz can black beans, drained & rinsed
• 1/2 C + black olives, sliced
• 2 1/2 C shredded cheddar cheese
• Garnish/Toppings to taste: Sour cream, avocado

Combine chicken, sauce, and set aside. Mix together the peppers, beans, and olives. Start with corn tortillas on bottom of crockpot. (I used 3 on bottom.) Then layer as follows:

• chicken/sauce,
  
• peppers/beans/olives mix
• cheese

Repeat and finish with cheese and add 1 T of water over the top of it. Cook low 4-6 hours.

Outside-In Turkey Tamale Pie

Still trying to find the best proportions of corn meal for this - but want to get it somewhere more permanent.

• 1 1/4 lbs ground turkey - I use Sweet Italian seasoned
• 3/4 C corn meal
• 1 C chicken broth
  
• 1 14.5 oz can diced tomatoes with chilies
  
• 1 small onion, diced
• 3/4 C sweet corn - drained
• 1/2 C kidney beans
• 1/2 C black olives, sliced
• 2 t chili powder
• 1 t cumin
• optional - diced fresh red, green, or yellow peppers
  

Brown sausage with cumin and chili powder, add onion, peppers, corn, beans, black olives to sauté 2 - 4 minutes. Add diced tomatoes. In separate bowl, add chicken broth and cornmeal, let stand 5 minutes. Stir all together, add to crockpot. Cook 3-4 hours high or 7-8 hours low.

I think the next time I make this, I will prop open the cover to let a little steam out or add more cornmeal. It was a little on the mush side last time.