Chicken enchiladas

1 onion chopped
1 garlic clove, minced
1 Tbsp. oil
10-oz can enchilada sauce
8-oz. can tomato sauce
salt & pepper to taste
8 corn tortillas
3 boneless chicken-breast halves,cooked and cubed
15-oz can ranch-style beans,drained 1-oz can Mexicorn,drained
3/4 lb. cheddar cheese,grated 1/4 oz. can sliced black olives,drained

Saute onion and garlic in saucepan.Stir in enchilada sauce and tomato sauce.
Season with salt & pepper. Place 2 tortillas in bottom of slow cooker. Layer one-third chicken on top. Top with 1/3 sauce mixture, 1/3 beans, 1/3 corn, 1/3 cheese, and 1/3 black olives. Repeat layers 2 more times. Top with 2 tortillas.