How to make slow cooker Mexican chicken lasagna

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Mexican flavors have become my go-to for weeknight dinners. Smoky cumin, spicy chili powder, savory salsa, and cooling sour cream speak to me no matter which season it is. Better yet, these flavors seem to satisfy the whole family, even if we have no idea what we're in the mood for. The recipe below reminds me how easy it is to make a lasagna-esq dish in the slow cooker by layering tortillas, chicken, beans, cheese, and salsa.
Feel free to make this Mexican lasagna with whatever is in your refrigerator. I love this recipe's ability to use up leftover chicken to create a healthy, full-flavored dinner, but you could also substitute ground beef or pulled pork. If you're looking for a vegetarian meal, omit the meat and boost up the vegetables (like zucchini, spinach, or fresh tomatoes).
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Slow Cooker Mexican Chicken Lasagna
6
15 minutes
2 hours
2 hours 15 minutes
12 taco-sized corn tortillas
1 (28 oz) can fire roasted diced tomatoes, drained
1 (15.5 oz) can black beans, drained and rinsed
1 (15.5 oz) can corn, drained
1 (2.25 oz) can sliced ripe black olives
2 cups cooked, shredded chicken
1 tablespoon ground cumin
1 teaspoon chili powder
2 cups of your favorite salsa
2 cups shredded Mexican blend cheese
Green onions, sliced (for garnish)
Sour cream (for garnish)
Avocado (for garnish)
Spray the bowl of a 6-quart crock pot with cooking spray.
Layer 4 tortillas along the bottom of the bowl, covering the bottom and overlapping slightly.
Spread 1/3 of the tomatoes, black beans, corn, and olives in layers on top of the tortillas.
In a small bowl, combine the chicken with the cumin and chili powder. Spread 1/3 of the chicken mixture on top of the olives.
Top the chicken with 1/3 of the salsa and cheese.
Repeat the layers, ending with the cheese on top.
Cook on high for 2 hours, until the cheese is melted and the mixture is bubbling.
Serve topped with green onions, sour cream, and avocado (if using).
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July 1   ·  
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This looks dangerously delicious.
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