Slow Cooker Cheese Enchilada Stack

Ingredients:

• 1 1/2 cups chicken broth
• 1 (14.5 oz.) can crushed tomatoes
• 1 tbsp. chili powder
• 1/2 tsp. dried oregano
• 1/2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. kosher salt
• 1 tbsp. dried minced onion
• 8 corn tortillas
• 4 cups shredded cheddar cheese
• 1 (4 oz.) can sliced olives, drained
• 6 tbsp. sour cream

Directions:

1. In a large mixing bowl, make enchilada sauce by mixing the broth, tomatoes, spices, onion.  Stir well and set aside.
2. Put a layer of tortillas into the bottom of a slow cooker.  Add a handful of cheese and some sliced olives.  Spoon a large spoonful of sauce on top.  Repeat layers.
3. Cover and cook on low 5-6 hours or until cheese is melted, brown, and bubbly.  Top layer who have begun to pull away from the sides.  Let sit unplugged 15 minutes.  Serve with sour cream.