Crockpot Chicken Enchilada Casserole

I made this recipe last weekend and it was a change of pace from the usual soups and stews I tend to normally make in the slow cooker.
Ingredients:
1 onion, chopped
1 garlic clove, minced
1 tbsp oil
10-oz can enchilada sauce
8-oz can tomato sauce
salt to taste
pepper to taste
6 corn tortillas
3 boneless chicken-breast halves, cooked & cubed
15-oz can beans (I used black beans)
15-oz can corn (I used frozen)
1/2 lb cheddar cheese, grated
2 1/4-oz can sliced black olives, drained

Directions:

• Saute onion and garlic in oil in saucepan. Stir in enchilada sauce and tomato sauce. Season with salt and pepper.


• Place two tortillas in bottom of slow cooker. Layer one-third of each: chicken, sauce mixture, beans, corn, cheese, and olives. Repeat layers 2 more times.


• Cover. Cook on low 6-8 hours.