Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. I served this over mashed potatoes, with a side of green bea

Name: Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. I served this over mashed potatoes, with a side of green bea
Ingredients: 5 oz. reduced fat cream cheese, softened; 1/4 cup light sour cream; 10 oz. can of enchilada sauce; 1 cup shredded cheddar cheese, divided; 1 cup shredded monterey jack cheese, divided; 2 cups cooked shredded chicken; 1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first); 4 oz. can diced green chiles; 1/2 tsp chili powder; 1/4 tsp cumin; Salt and pepper; 4 scallions, thinly sliced; 8 (8-inch) whole wheat tortillas

Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. I served this over mashed potatoes, with a side of green beans was pinched from <a href="https://www.facebook.com/photo.php?fbid=10151619919413169" target="_blank">www.facebook.com.</a>

INGREDIENTS

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5 oz. reduced fat cream cheese, softened

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1/4 cup light sour cream

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10 oz. can of enchilada sauce

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1 cup shredded cheddar cheese, divided

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1 cup shredded monterey jack cheese, divided

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2 cups cooked shredded chicken

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1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)

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4 oz. can diced green chiles

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1/2 tsp chili powder

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1/4 tsp cumin

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Salt and pepper

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4 scallions, thinly sliced

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8 (8-inch) whole wheat tortillas

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