Crockpot Tex Mex Chicken Bake

I love the summer.
Barbecues, outdoor play with the kids, pleasant weather, swimming and so much more to enjoy.
But fall?
I love fall even more. Cool, crisp days, pumpkins, apples, halloween, delicious food and cozy nights with the family.
I know it is not officially fall yet, some of these crisp and cool days hint to me that it is not too far off. For this mom who loves to cook, it means the return to the oven and the crockpot, two things I try to to avoid during the summer. Well, I try…sometimes I can’t resist. Why is it that on the hottest summer day, I realize that I have a taste for some sort of baked dish or a simmering soup I can make in the crockpot?
Well, I can now use the oven without guilt, and the crockpot has taken its rightful place as my best friend again.
This recipe is just like a baked casserole, but something you can throw together in the afternoon and have ready by the time dinner time hits.I did use the greek yogurt in the recipe and it turned out delicious.
I served this with a green salad with buttermilk ranch dressing and fresh fruit.
Perfect dinner in no time!

Crockpot Tex Mex Chicken Bake

1 1/2 cups low fat sour cream or low fat plain greek yogurt
1 1/2 cups salsa verde
1 garlic clove, minced
1 tsp salt
Cooking spray
3 cups cooked, diced chicken breast
9 corn or flour tortillas
1 1/2 cups cheddar cheese, grated

In a small bowl, mix yogurt, salsa, garlic and salt in a small bowl. Spray bottom of crockpot with cooking spray. Line the bottom with three tortillas, ripping if necessary to cover the bottom of the crockpot. Pour 1/4 of the salsa mixture over the tortillas. Add half the chicken, spreading evenly. Sprinkle with 1/2 cup cheddar  cheese. Cover cheese with three tortillas, 1/4 of the salsa mixture, the rest of the chicken and 1/2 cup cheese. Cover once again with three tortillas, the rest of the salsa mixture and the remaining cheese. Cover and cook on low for four hours. Serve with more salsa, chopped cilantro and sour cream.