Layered Chicken Enchiladas with Green Chile and Queso Fresco

2 lb chicken breast (boneless, skinless)
1 can Campbell's Cream of Chicken Soup (fat free)
1 can Tomatoes, diced, undrained
1/2 jalepeno pepper, diced
1/2 onion, sliced thin and chopped
2 cloves garlic, smashed & chopped
1 tbsp chili powder
1/2 tbsp cumin
1 tsp cilantro
1/2 tsp oregano
salt

1/2 c light sour cream
1 tbsp lime juice

6 flour tortillas (8 inch)
1 tsp canola oil
9 oz queso fresco crumbled, divided into 3rds
1 can Old El Paso Green Chile Enchilada Sauce

Place chicken, onion, jalepeno, garlic, Cream ofChicken, tomatoes and spices in crockpot on low and cook 3.5 hours or until done.

Shred chicken when cool and return to remaining sauce in crockpot, and add in sour cream and lime juice. Stir til blended.

Lightly oil a 9 x 13 baking dish and cut the tortillas in half.
Place 2 tortillas (4 halves) to cover bottom of dish.
Spoon half the chicken mixture over the tortillas, and sprinkle 1/3 of cheese over the chicken.
Cover with another layer of tortillas, remaining chicken and another 1/3 of cheese.
Cover with remaining tortillas, pour green chile sauce over top and sprinkle with remaining cheese.

Bake @ 350 for 30 minutes or until bubbly and cooked through. Allow to sit for 5 minutes before cutting into 12 large servings (or 16 small).

Number of Servings: 16

Recipe submitted by SparkPeople user CALEKU.