Crockpot Cheese Enchilada Stack

By Scout0421

WW Points: 6

Ingredients

• 1 1/2 cups fat free chicken broth
• 1 (14.5 oz) can crushed tomatoes
• 1 tbsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1 tbsp dried minced onion (or 1 small onion finely diced)
• 8 low carb tortillas
• 4 cups fat free shredded cheddar cheese
• 1 (4 oz) can sliced olives, drained
• 6 tbsp fat free sour cream

Details

Servings 6
Adapted from crockpot365.blogspot.com

Preparation

Step 1

In a large mixing bowl, make enchilada sauce by combining: broth, tomatoes, spices, onion. Stir well and set aside.

Put a layer of tortillas in bottom of crockpot (you may need to tear a few). Add a handful of cheese and some sliced olives. Scoop a large spoonful of sauce on top. Repeat layers until you've run out of ingredients.

Cover and cook on low for 5-6 hours, or until cheese has melted, is brown and bubbly, and the top layer has begun to pull away from the sides. Let it sit unplugged for about 15 minutes before serving with a dollop of sour cream.