Active Time: 30 minutes

Servings: 6

Ingredients:

• 1 can (15 ounces) enchilada sauce (about 2 cups)
• 1 teaspoon each onion powder, chili powder and ground cumin
• 2 cans (16 ounces each) pinto beans, rinsed and drained
• 1 medium green pepper, chopped
• 2 cups shredded cooked chicken
• 1 cup frozen corn
• 6 flour tortillas (8 inches)
• 12 ounces Buholzer Brothers® Havarti cheese, shredded and divided (3 cups)
• Chopped fresh cilantro, salsa and sour cream

Instructions:

1. Fold two 24 x 12-inch pieces of aluminum foil in half lengthwise. Place pieces crosswise, overlapping to resemble a “X”, in the bottom and up sides of a 5-quart slow cooker; allow excess foil to hang over the edges. Coat pieces with cooking spray.
2. Whisk the enchilada sauce, onion powder, chili powder and cumin in a large bowl. Stir in the beans, green pepper, chicken and corn.
3. Place a tortilla on the bottom of slow cooker. Layer with 1 1/2 cups chicken mixture and 1/2 cup Havarti. Repeat layers four times, starting with a tortilla. Top with remaining tortilla and Havarti
4. Fold excess foil into slow cooker. Cover and cook on low for 5-6 hours (or on high for 2 1/2-3 hours) or until heated through. Turn slow cooker off. Let stand for 10 minutes.
5. Using excess foil as handles, carefully lift tortilla stack to a serving platter. Sprinkle with cilantro. Serve with salsa and sour cream.