Tostito Enchilada Slow Cooker Casserole

Lime Tostitos are one of my favorite “chips”.  This dinner only took a few minutes to prep and cooked in a few hours in the crock pot.  We topped our casserole with avocado, salsa, plain nonfat Greek yogurt, and olives. 

Ingredients:

1 stalk celery

2 large carrots peeled and chopped

1 bell pepper diced

½ onion diced

12 ounces ginger ale or Mexican beer

Juice and zest from 1 lime

1 ½ pounds skinless boneless chicken breast cut into small pieces

8-16 ounces enchilada sauce

7 ounces (more or less) tortilla chips (I used lime Tostitos)

2 cups shredded cheddar or Mexican blend cheese

Toppings: avocado, salsa, plain nonfat Greek yogurt, olives, extra tortilla chips, etc…

Directions:

1. Spray a nonstick pan with olive oil spray.  Heat pepper, carrots, onion, and celery over medium heat with lime zest and juice.  Stir frequently.
2. Cook chicken with 1 cup of the ginger ale.  Cook until chicken is just done. 
3. Spoon ½ enchilada sauce in the bottom of the crock pot.  Place a layer of tortilla chips.  Top chips with cooked chicken and vegetables.  Add a layer of cheese.  Then drizzle enchilada sauce over the mixture.  Add another layer of chips, chicken and vegetables, cheese, and enchilada sauce.  Then top casserole with remaining cheese and drizzle the leftover ginger ale the casserole. 
4. Cook on low for 3-4 hours.
5. Serve with avocado, salsa, plain nonfat Greek yogurt, olives, extra tortilla chips, etc…
6. Enjoy!