Enchilada Casserole Con Crockpot - cooking recipe

Ingredients

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

Preparation

In a skillet, saute 1/2 onion in about a tablespoon of oil. Cook for 2 minutes and add garlic.\tCook 2 minutes more and add chicken, taco mix, and cumin.
Mix well, set aside.
In a blender, add the rest of the onion and the can of enchilada sauce.
Blend until fully mix. In Crock Pot-insert, pour about 1/2 cup sauce on the bottom of the pan and begin building casserole.
Start with sauce, then put on tortilla, then a layer of chicken mixture, then a layer cheese. Repeat this pattern until finished.
Pour the rest of the sauce evenly over the top and sprinkle a little cheese on the top just before serving.
A Great dish if you are busy all day.
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 350\u00b0 until bubbling and casserole is completely hot.
Hope you enjoy, we have!