Okay, so here's the recipe I promised you....
Slow Cooker Enchilada
2 lbs boneless, skinless Chicken Breast (cut into small pieces)*
1 can (15 oz) Enchilada Sauce
1 can (15 oz) diced Tomatoes with chiles
1 can 98% fat-free Cream of Chicken Soup
4 cups Sargento reduced fat shredded Mexican Cheese
8 low fat, fajita size Tortillas
Brown chicken, drain. Meanwhile combine enchilada sauce, tomatoes, and cream of chicken soup in a large bowl, add cooked chicken. In crockpot put down a layer of meat mixture. Then top with a layer of cheese. Tear up tortillas into bite size pieces, and layer over cheese mixture. Continue layers until all ingredients are used up.
Cook on high for 2 hours, low for 4 hours or until cheese is bubbly.
Serving size = 3/4 cup
PointsPlus value = 8
So far having a good week...a few hiccups along the way, but still counting my points and still drinking my water!