Chicken Enchilada Casserole (slow cooker)

1 tbsp Vegetable Oil
1 Large Yellow Onion
24 oz. Green Chile Enchilada Sauce
12 Soft Corn Tortillas, each one cut into 4 strips
2 1/2 to 3 cups Cooked Boneless, Skinless Chicken, cut into 3/4-inch pieces
3 cups Finely Shredded Monetery Jack Cheese

1. Heat oil in a large skillet over medium-high heat. Add the onion and cook, stirring until softened, about 5 minutes. Set aside.

2. Pour about 1/2 cup of the enchilada sauce into the slow cooker; tilt to spread it around. In layers add 1/4 of the tortilla strips, 1/4 of the remaining sauce, 1/3 of hte sauteed onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times, ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, and cheese.

3. Cover and cook on high for 2 hours or on low for 4 to 5 hours. To serve, use a long-handled spoon to reach down through all of the layers for each serving.

Number of Servings: 8

Recipe submitted by SparkPeople user CARADAWN.