Chicken Enchilada Stack

Name: Chicken Enchilada Stack
Yield: 8
Ingredients: 1 teaspoon canola oil; 1 cup chopped onion; 1/2 cup chopped seeded poblano chile; 2 garlic cloves, minced; 1 1/2 teaspoons chipotle chile powder; 1 (14.5-ounce) can no-salt-added diced tomatoes, drained; 1 (8-ounce) can tomato sauce with basil, garlic, and oregano; Cooking spray; 2 cups shredded rotisserie chicken breast; 1 cup frozen baby white and yellow corn; 1 (15-ounce) can black beans, rinsed and drained; 5 (8-inch) corn and flour blend tortillas; 8 ounces shredded reduced-fat sharp cheddar cheese (about 2 cups); Cilantro sprigs (optional)

Chicken Enchilada Stack was pinched from <a href="http://www.myrecipes.com/recipe/chicken-enchilada-stack-50400000124255/" target="_blank">www.myrecipes.com.</a>

"Think outside the "dish." You can enjoy the flavor and texture of enchiladas in a slow cooker; just stack the tortillas instead of rolling them. We suggest lining your slow cooker with a slow-cooker bag so you can easily remove the stack from the cooker...."

INGREDIENTS

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1 teaspoon canola oil

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1 cup chopped onion

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1/2 cup chopped seeded poblano chile

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2 garlic cloves, minced

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1 1/2 teaspoons chipotle chile powder

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1 (14.5-ounce) can no-salt-added diced tomatoes, drained

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1 (8-ounce) can tomato sauce with basil, garlic, and oregano

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Cooking spray

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2 cups shredded rotisserie chicken breast

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1 cup frozen baby white and yellow corn

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1 (15-ounce) can black beans, rinsed and drained

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5 (8-inch) corn and flour blend tortillas

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8 ounces shredded reduced-fat sharp cheddar cheese (about 2 cups)

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Cilantro sprigs (optional)

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