Crock Pot Monday {{Mexican Tortilla Lasagna}}

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 garlic clove, minced
• 1 pound of chicken {or if you want to be healthier you can use turkey}
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1 large egg, whisked
• 1/2 cup sour cream
• 1 cup carrots, peeled and grated (about 2 carrots)
• 1 cup frozen corn kernels, defrosted
• 1/4 cup cilantro, chopped
• 1 12 oz pkg. corn tortillas (12 tortillas)
• 2 cups mexican cheese blend
• 2 16 oz jar mild chunky salsa

HOW TO:

1. Heat 1 TBSP of olive oil in a large sauté pan and cook the onions for 3 minutes. Add the garlic and sauté an additional minute.
2. Add the chicken {or turkey}, cumin, salt and chili powder and cook for 6-7 minutes until cooked through. Place turkey mixture aside and cool.
3. In a large bowl, whisk the egg and sour cream together. Add the cooled turkey mixture, carrots, corn and cilantro and mix to combine.
4. Spread a 1 cup of salsa on the bottom of the crock pot.
5. Layer 5 tortillas on top of the salsa {covering the salsa completely}.
6. Place half the chicken {or turkey} mixture on top of the tortillas and top with 1 cup of salsa and 1/2 cup of cheese.
7. Add another layer of 3 tortillas on top of the cheese. Pour the remaining chicken {or turkey} mixture on top of the tortillas and top with another 1/2 cup of cheese.
8. Top the lasagna with 3 more tortillas, pour the remaining salsa on top and cover with 1 cup of cheese.
9. Cook on low for 2 1/2 hours.
10. Serve & enjoy!