When I see recipes that require cooking on the stove, I take a step back and think about how I could do it in the crock pot instead
This recipe from Cooking Lite was a cinch to modify and made a really fantastic mexican casserole
So good that I couldn't wait to dive into the leftovers
*Semi-Slow Cooker* Mexican Chicken Casserole
3-4 chicken breasts
1 - 24 oz can enchilada sauce
2 small cans chopped green chiles
1/2 - 3/4 of a chopped onion
1 cup chicken broth
1 cup evaporated skim milk
1 cup shredded Monterey Jack
1/4 cup light cream cheese
12 corn tortillas
1/2 cup shredded cheddar
Ok, the first half is like a modified version of salsa chicken.
First, chop up your onions.
Then put a splash of enchilada sauce in the bottom, followed by your chicken.
Cover the chicken in the rest of your sauce. Add the green chiles, onions, and chicken broth and stir.
Turn your crock pot to low and let it sit for 6-8 hours.
Come back and shred the chicken.
Add your skim milk, Monterey Jack cheese, and cream cheese and stir well. Turn the slow cooker to high and let it cook for another 15 - 30 minutes.
While it's cooking, spray a pyrex with nonstick and lay out 6 little tortillas on the bottom of the pan.
Preheat your oven to 350.
When the cheese looks pretty well mixed in, you're ready to go.
Scoop enough of your chicken mixture into the casserole dish to fully cover the tortillas
Then cover it with another layer of tortillas.
And another layer of chicken mixture.
Top with the cheddar cheese, and some pieces of tortilla for fun.
Pop it in the oven for 30 minutes.
Remove, top with sour cream, guac, cilantro, or whatever else sounds good to you
And savor every bit of that Mexican goodness