Thanks to Mrs. Loretta Baker for sharing this delicious recipe with us – the recipe is originally from Crockpot365.
1 1/2 cups chicken broth
1 (14.5-ounce) can crushed tomatoes
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 tablespoon dried minced onion (or 1 small onion diced)
8 corn tortillas (make sure they are gluten free)
4 cups shredded cheddar cheese
1 (4 oz.) can sliced olives, drained
6 tablespoons sour cream
If you want to add meat use already cooked and shredded. (That way you don’t end up with too much liquid.)
Sauce: Combine broth, tomatoes, spices, onion. Stir well and set aside. Put a layer of tortillas into the bottom of your slow cooker (you may need to tear a few). Add a handful of cheese and some sliced olives. Scoop a spoonful of sauce on top. Repeat layers until you’ve run out of ingredients. Cover and cook on low for 5-6 hours, or until cheese has melted, is brown and bubbly, and the top layer has begun to pull away from the sides. Let it sit unplugged for about 15 minutes before serving with a dollop of sour cream.