Chicken enchiladas sounded great, that is – until the corn tortillas refused to cooperate with me. They kept breaking, so i layered the corn tortillas like Lasagna, in a casserole dish.

I cooked 4 chicken breast in the Crock Pot all day with 1 can of mushroom soup & 1 full can of water. Cooked the chicken for about 6 hours.

In a medium saucepan, I put the cooked chicken in, with a can of Old El Paso enchilada sauce, shredded the chicken with a spoon and stirred together. You can add in veggies if you want.

The night before, I had cooked about 4 cups of pinto beans (I freeze in quart freezer jars to use for later times).

Using my Food Processor, I blended a small amount of the cooked beans. In another container, I shredded one 8 oz package of mild cheddar cheese.

Layering the corn tortillas, put in a casserole dish: 3 corn tortillas laid out, layer of refried/blended beans, layer of mixture of chicken with enchilada sauce, repeat as many layers as you want.

Top with cheese and enchilada sauce. Bake for 20 minutes at 350 degrees.