Step 1

In a large sauté pan, heat canola oil and add garlic, onion and cumin. Sauté until onions are translucent, about ten minutes.

Step 2

Transfer onions to the bottom of a slow cooker. Add chicken, and top with the salsa. Put slow cooker on low and cook for 6 to 7 hours.

Step 3

Once chicken is cooked, shred the chicken, (making sure to keep all the chicken and salsa mixture for the casserole) and prepare to make the rest of the dish.

Step 4

In small sauce pan, heat oil and add minced garlic and onion. Sauté until translucent. Add tomato sauce and water along with the other ingredients. Bring mixture to a boil, turn down the heat, and simmer for 10 to 15 minutes.

Step 5

Spray an 8x8 baking dish with nonstick cooking spray, and begin to layer the ingredients:

Step 6

Start with 4 tortillas (you can tear or trim to fill in gaps) as a base layer. Spread 1/3 of the shredded chicken mixture over the tortillas. Pour 1/3 of the enchilada sauce over the chicken. Continue until three sets of layers are complete.

Step 7

With layers completed, top the casserole with cheese. Bake at 350F for 30 minutes or until cheese is hot and bubbly! Top individual servings with non-fat Greek yogurt, this helps to replace the "sour cream" sauce so frequently found with chicken enchiladas.

Step 8

Makes 4 to 6 very large portions, maybe more depending on what else is being served.