Crockpot Day

The weather was so bad yesterday, over 14 inches of snow, that we decided to watch movies and basketball. Yeah Tarheels!!!
Anyway, it would have been a great day to bake, but my butt told me I'd better not. By the time I figured out I wanted something easy, I had not a whole lot of time to crockpot all day. So I pulled out 3 of my many crockpot cookbooks and started searching. I settled on one I hadn't used in awhile, Crock-It by Barbara Murray. It is really a very small, homey sort of cookbook. There are a few mexican recipes in it that have become staples, one for chicken enchiladas and one for a great red chili sauce. But what I ended up making wasn't so much a recipe from the book as inspired by several recipes and what I had in my kitchen. Here is what I ended up with - let's call it ...

Mexicali Crockpot

multigrain (or flour) tortillas
1 can refried beans
1 can black beans
1 can chopped green chilis
1 - 14 oz can fire roasted tomatoes (drained with juice set aside)
1 pkg Perdue roasted chicken already cooked (2 cups)
8 oz bag shredded cheese (I use 2% cheese)
1 pkg taco seasoning
sour cream for topping

I layered 1 tortilla spread with some of the refried beans on the bottom. Layer some of all the ingredients on top of that, then repeat layers a few times. I poured the juice from the tomatoes (there wasn't much) on the top and topped with some more cheese.
I cooked on HIGH for about 4 hours. I'm sure it can be cooked instead all day on LOW if you so desire. Slice into all the layers and serve. We had 4 servings, but my crockpot was only a little more that half full. You can add more ingredients and layer more to serve more people.
Garnish with the sour cream.
I served this with a tossed salad of
avocado
cucumber
tomato
green onions
lemon pepper to taste.