What's for dinner tonight?

In the recent issue of All You Magazine, there was a recipe for Slow Cooker Enchiladas. The recipe calls for corn tortillas that are toasted under the broiler.

I made a few changes to the original recipe (linked above).  Here is my version:

Ingredients:

• 9 6-inch corn tostadas


• 1 container Philadelphia Cooking Creme- Santa Fe flavor


• 15 ounces canned red enchilada sauce


• 1 15-oz. can White Northwestern Beans, rinsed and drained


• 2 cups cooked, diced, chicken (whatever type of chicken- white or dark, it's your choice)


• 2 1/2 cups shredded Cheddar

 

Directions:

1. Reserve 2 Tbsp. enchilada sauce. Combine beans, 1/2 tub of Cooking creme, chicken and remaining sauce in a bowl.


2. Mist slow-cooker insert with cooking spray. Spread 1 Tablespoon on creme on 3 tortillas place them in bottom of the crock pot.


3. Spread 1/4 of bean and meat mixture over tortillas.


4. Sprinkle with 1/2 cup cheese.


5. Repeat with 3 more tortillas, remaining bean and meat mixture, remaining corn and 1 cup cheese. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.