4 breast boiled boneless, skinless chicken breast, shredded 15 thin 6" corn tortillas 2 cans 98% Fat Free Cream Of Chicken Soup 1 1/2 cup Old El Paso Mild Enchilada Sauce 2 Tbsp canned diced green chili peppers 2 Tbsp canned diced pimento 6 medium scallions, chopped (whites and greens) 1 1/2 cup canned pinto beans-drained 2 cup Kraft 2% Finely Shredded Mild Cheddar Cheese 6 sliced black olives (optional)
Spray crockpot with cooking spray. Combine soups, enchilada sauce, green chilis, pimentos. Place 1/4 of the sauce on the bottom of the crockpot. Cut tortillas in half. Place tortillas over sauce, enough to cover bottom of crockpot...about 6 pieces. Arrange 1/4 of chicken, 1/4 of drained pintos, 1/4 of chopped scallions and 1/4 cup cheese over tortillas. Cover with 1/4 of sauce, repeat layers until all ingredients are used and you end with cheese. Top cheese with black olives if desired.
Cook on low for 6 hours. Serve hot with sour cream (add points)
-- Edited by Colette at 02:32, 2006-05-07
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