Crock pot Chicken Enchiladas

It's fall now, so you can use your oven with no problem. But I still get busy and sometimes I need to make dinner when my kids are at school so I can get stuff done with them when they get home. I love chicken enchiladas. So when I saw this recipe I was more than excited to try it out. And I love how it turned out. It really does have all of the wonderful flavors of my 'cook in the oven' green Chile Enchiladas. The only differences are, there is no rice, it doesn't take as long to put together, and it is a little soupy. These are so delicious, you need to try them I promise you if you like green Chile enchiladas, you'll love them!

Crock pot Chicken Enchiladas

Ingredients

1 can chopped green chile's

1 can condensed cream of chicken soup

1 can green enchilada sauce

1 can black beans, drained

6 gluten free tortillas, or whole wheat, cut into 3/4 inch strips

2 boneless skinless chicken breast, cubed into small pieces

2 cups shredded Cheddar cheese

2 large tomatoes, chopped

2 cups chopped lettuce

1/2 cup fat free sour cream

Directions

Spray a 3 to 4 quart slow cooker/crock pot with cooking spray. In cooker, spread 1/2 of the green chile's and 1/4 of the enchilada sauce to cover the bottom. Spread 1/3 of the chicken over the sauce. In a medium bowl, mix remaining chiles and enchilada sauce with the soup. Arrange 1/3 of the tortilla strips over the chicken in the cooker. Top with more chicken, 1/2 cup of the beans, and 1 cup of the sauce, spreading to the edges of the cooker to completely cover the tortilla strips. Repeat layers twice. Cover and cook on high for 4 to 5 hours or until the chicken is no long pink in the center. Top with cheese. Cover and cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce, and sour cream.