The Recipe

Chicken Enchilada Stack

Name: Chicken Enchilada Stack
Yield: 8 servings (serving size: 1 wedge)
Ingredients: 1 teaspoon canola oil; 1 cup chopped onion; 1/2 cup chopped seeded poblano chile; 2 garlic cloves, minced; 1 1/2 teaspoons chipotle chile powder; 1 (14.5-ounce) can no-salt-added diced tomatoes, drained; 1 (8-ounce) can tomato sauce with basil, garlic, and oregano; Cooking spray; 2 cups shredded rotisserie chicken breast; 1 cup frozen baby white and yellow corn; 1 (15-ounce) can black beans, rinsed and drained; 5 (8-inch) corn and flour blend tortillas; 8 ounces shredded reduced-fat sharp cheddar cheese (about 2 cups); Cilantro sprigs (optional)

COOK TIME : a few secondsPREP TIME : a few seconds

By Oxmoor HouseFrom Myrecipes

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Ingredients

DESCRIPTION

Think outside the "dish." You can enjoy the flavor and texture of enchiladas in a slow cooker; just stack the tortillas instead of rolling them. We suggest lining your slow cooker with a slow-cooker bag so you can easily remove the stack from the cooker.

INGREDIENTS