Chicken Tortilla Casserole

Crock-pot dinner from Fix it and Forget it Lightly

• Ready In: 6 hrs 20 mins
• Serves: 8-10

Ingredients

• 4  whole chicken breasts, boneless, skinless, cooked and cut up in 1-inch peices (reserve 1/4 c broth)
• 60  inches flour tortillas, cut in strips (1/2-inch wide by 2-inch long)
• 2  medium onions, chopped
• 1  teaspoon canola oil
• 10 3⁄4 ounces fat-free chicken broth
• 10 3⁄4 ounces  98% fat-free cream of mushroom soup
• 2 (4 ounce) cans mild green chilies, chopped
• 1  egg
• 1  cup low-fat cheddar cheese, grated

Directions

1. Pour reserved chicken broth in slow cooker sprayed with nonfat cooking spray.
2. Scatter half the tortilla strips in bottom of slow cooker.
3. Mix remaining ingredients together, except the second half of the tortilla strips and cheese.
4. Layer half the chicken mixture into the cooker, followed by the other half of the tortillas, followed by the rest of the chicken mixture.
5. Cover. Cook on low 4-6hrs, or on high 3-5.
6. Add the cheese to the top of the dish during the last 20 mins of cooking.
7. Uncover and let rest 15 mins before serving.