- 6 6 6 chicken breast
- 1 1 1 cup corn
- 1 1 1 can pinto beans
- 1 1 1 can diced tomatoes
- 18 18 18 corn tortillas
- 1 1 1 cup fat free shredded cheddar cheese
- 1 1 1 can enchilada sauce
Season chicken with salt, pepper, garlic powder and cumin. Put chicken, corn, beans and diced tomatoes into crockpot. Cook for 6 hours. Shred chicken, stir, season more if needed, and cook for another hour.
Use a 9x13 pan. Pour some enchilada sauce just to cover bottom of pan. Take 6 tortillas and lay them on bottom. Top with chicken mix and then cheese. Put another layer of 6 tortillas and pour some sauce over those. Top with chicken and cheese. Add one last layer of 6 tortillas, sauce and a little chicken mix and the rest of the cheese. Bake in oven at 375 for 10 minutes. Cut into 9 pieces. 1 piece is 4 points.