Chicken Enchilada "Pie"

So last night I made my first attempt ever at making enchiladas... I know that sounds weird and sad at the same time! Who doesn't love a good enchilada?! So anyhow here's what I did and what I learned.

CHICKEN ENCHILADA PIE

10 oz. chicken breast

1 can of Medium or Mild Enchilada sauce (I think I used Old El Paso)

1/2 large green pepper, diced small

1/2 yellow sweet onion, diced small

2 cloves of garlic

4 corn tortillas (60 calories each)

1 1/2 oz. reduced fat cheddar cheese (I used Cabot - 70 calories per oz.)

2 large servings - 370 each.

Put your chicken, enchilada sauce, garlic, pepper and onion in a crock pot. Cook on high for about an hour then cook on low for another hour or so until chicken is tender and all white. Remove chicken breast from slow cooker and shred using two forks, then place back in slow cooker to absorb more sauce. Let sit for a few minutes while you prepare your oven.

Preheat oven to 350 degrees. Spray a 9" cake pan with cooking spray. Take out 4 corn tortillas and cut two of them in half. Dip the tortillas into the sauce in the slow cooker and place 1 and two (of the cut four) halves along the bottom of the pan as best as you can to cover. Using a slotted spoon take out the chicken and place it over top of the bottom "crust" tortillas. If you want it to be a little saucier you can add more of the sauce. Repeat the dipping steps for the remaining tortillas to create the top crust. Shred your cheese (or if you can find that type already shredded!) and sprinkle over the top layer of tortillas. Bake at 350 for 10-15 minutes.

Now, some notes. I bought Chi Chi's brand tortillas and they were too thick to roll, hence the "pie" instead. Also, you don't have to cook the chicken in the slow cooker but it did make it very tender. I'm sure you would get a similar result from baking the chicken or cooking it low and slow on the stove top. Lastly, it may not look that pretty once you tried to cut it of the pan and plate it but it sure is tasty!

Top with salsa and fat free or light sour cream.