Enchilada Casserole Con Crockpot

• 2 small onions, chopped
• 2 cloves of garlic
• 6 boneless, skinless chicken breast, cooked and chopped
• 1 pkg. taco seasoning mix
• 2 tsp. cumin
• 1 (28 oz.) can green enchilada sauce
• 12 corn tortillas
• 12 oz. low fat Cheddar cheese

1. In a skillet, saute 1/2 onion in about a tablespoon of oil. Cook for 2 minutes and add garlic.took 2 minutes more and add chicken, taco mix, and cumin.
2. Mix well, set aside.
3. In a blender, add the rest of the onion and the can of enchilada sauce.
4. Blend until fully mix. In Crock Pot-insert, pour about 1/2 cup sauce on the bottom of the pan and begin building casserole.
5. Start with sauce, then put on tortilla, then a layer of chicken mixture, then a layer cheese. Repeat this pattern until finished.
6. Pour the rest of the sauce evenly over the top and sprinkle a little cheese on the top just before serving.
7. A Great dish if you are busy all day.
8. If you don't have a Crock Pot, you can cook this in a dish. Follow the same procedure except cook in the oven at 350u0b0 until bubbling and casserole is completely hot.
9. Hope you enjoy, we have!

onions, garlic, chicken, taco seasoning mix, cumin, green enchilada sauce, corn tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8054 (may not work)