Warmed in a slow cooker. From Farberware. olive oil, tortillas, Monterey Jack cheese, chicken breast, canned green chilies, onion, canned green chili enchilada sauce cvt

Ingredients

2	tbsp olive oil
8	corn tortillas (6-inch)
1/2	lb Monterey Jack cheese, shredded
20	oz cooked chicken breast, chopped
4	oz can diced green chilies, drained
1/4	cup chopped onion
10	oz green chile enchilada sauce

Directions

1. Spray the inside of crock with cooking spray and pour oil onto bottom.
   
   
2. Layer ingredients in crock: 2 tortillas spread out, ½ cup cheese, ½ cup chicken, 2 Tbsp green chilies, 2 Tbsp. onion, another tortilla layer, ½ cup enchilada sauce, ½ cup cheese.
   
   
3. Repeat for remaining ingredients. Pour any remaining enchilada sauce over the top.
   
   
4. Cover and cook on HIGH for 3-4 hours* or until hot.
   
   
5. *Cooking time may be less as this is half a recipe.
   
   

Categories

Cheese, Chicken, Main Dish, American-Southwestern, Super Bowl, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar High in niacin High in phosphorus High in selenium

Bad points High in saturated fat