Slow Cooker Chicken and Corn Enchilada Casserole
7 PointsPlus
8 Servings
Ingredients
10 3/4 oz Campbell's Healthy Request Cream of Mushroom Soup
8 oz reduced-fat sour cream
4 oz green chili sauce, diced
3/4 pound(s) Chicken breast without skin, roasted, diced
2 cup(s) frozen corn kernels
10 oz canned enchilada sauce
12 item(s) corn tortilla(s)
2 cup(s) low-fat shredded cheddar cheese
Instructions
Stir together soup, sour cream and chilies.
Fold chicken and corn intot the soup mixture.
Pour half the can of enchilada sauce on the bottome of a 4-5qt slow cooker and arrance half the cut tortilla pieces over the sauce.
Spread half of chicken mixture over cut tortilla and enchilada sauce and top with half the cheese.
Repeat layer, starting with remaining enchilada sauce and cut tortillas.
Cook on low setting for 4-6 hours.
Tip: If you are a black bean fan, go ahead and add some - just count the points!
From www.schwans.com modified by me! 10-3-11
