Day 256: Crockpot Chicken Enchiladas

Serves 6-8

4-6 chicken breasts, cooked and cut up
1 (7 oz) can diced chilies
1 cup sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Mexican stewed tomatoes
1 tsp salt
1 to 2 tsp chili powder
1 tsp cumin
1 to 2 cups cheese, shredded
1/2 package flour tortillas, sliced oblong into 2 inch strips (I used whole wheat)

Lightly coat crockpot with cooking spray. Combine all ingredients, except flour. On bottom of crockpot, layer half of tortillas strips; then half of chicken mixture. Repeat layers. Slow cook for 5 to 6 hours.

Review
This was kind of like the chicken enchilada casserole with the layering of the sauce and tortillas. I like this sort of recipe and quite enjoyed it, in spite of the photograph that makes it less than appetizing. I also liked that it had the tomatoes in it. 3 stars.