Slow Cooker Cordon Bleu

Ingredients:

4 boneless skinless chicken breast

8 slices of ham (I used lunch meat)

4 slices of Swiss cheese

1 can low sodium, reduced fat cream of chicken soup

1 can low sodium chicken broth

1 box of corn bread stuffing mix

salt and pepper to taste

Directions:

Mix can of cream of chicken soup and about half the can of chicken broth, pour a little enough to cover the bottom of the slow cooker.  Salt and pepper both sides of the chicken, place in slow cooker.  Place 2 slices of ham and 1 slice of cheese on top of each piece of chicken, pour rest of cream of chicken soup mixture.  Cover with stuffing mix, pour remaining chicken broth on top.  Cook on low for 4-6 hour of high for 2-3 hours. 

Chicken Enchiladas

 Ingredients:
24 corn tortillas
about 2 cups shredded chicken (I used both breast of a rotisserie chicken)
4 cups (1 big bag) Shredded Mexican Blend cheese
2 small cans enchilada sauce (your spice preference)

Directions:
Preheat oven to 350.
Spray a 9x13in pan with non-stick cooking spray.
In a bowl, combine shredded chicken, 1 - 1.5 cup of shredded cheese, 1 can sauce.

Take 2 tortillas, layered with cheese a little, maybe about a tablespoon, in the middle (like a quesadilla!) then take a heaping tablespoon (or 2 ;) ) of the chicken mix, roll and place seam side down in pan.  Repeat until you have 12 enchiladas.  Pour remaining can of sauce over enchiladas and top with the remaining cheese.  Bake for 15-20 minutes or until cheese is melted and bubbly!  Then enjoy!  I served mine with black beans and rice and white hominy.