Chicken Enchilada Casserole

Ingredients

10oz can enchilada sauce

10oz can lime & cilantro diced tomatoes and green chilies, drained (Hy-Vee)

4oz can diced green chilies

1 medium red onion

1 lime, juiced

1 garlic clove, minced

2 Ibs chicken breast

8oz Monterey Jack cheese, cubed

11oz package street flour tortillas, quartered

1 cup shredded white cheddar cheese

1 cup corn chips

Toppings: tomatoes, sour cream, olives, lettuce

Directions

Combine enchilada sauce, tomatoes, green chilies, onion, lime juice, and garlic in the crock pot. Add chicken breasts and cook on high for 4 hours / low for 8 hours.

Separate the chicken and liquid. Pour the liquid into a large mixing bowl. Shred the chicken, ar put into a separate bowl. Add 3 cups of the liquid to the chicken and mix up.

Layer in the slow cooker: chicken mixture, Monterey Jack cheese cubes, quartered tortillas.

Repeat these layers for a total of 3 layers. Pour the additional 1-1.5 cups of cooking liquid over the the top to cover the tortillas. Top with the shredded cheese.

Cover and cook on high for 15 minutes or until the cheese is melted and layers are cooked through.

Top with corn chips and other toppings.