Chicken Enchilada Bake

Hi!
  I'm needing to put my recipes somewhere that I'm not going to loose them and an easy way to send to my friends. This is one that my family loves.

Chicken Enchilada Bake

1 29oz can green enchilada sauce

16 oz chicken broth

1 block cream cheese

1 can chicken (or use rotisserie or whatever kind of chicken, you will want it precooked and shredded)

1 can black beans (drained and rinsed)

1 ½ cups uncooked rice

4 corn tortillas cut in half, cut in half again and then half again so they are smaller triangles

1 oz package Queso Fresco

Cumin

Coriander

Onion powder

Garlic powder

• In a saucepan heat the enchilada sauce, chicken broth and cream cheese till the cheese is melted.
• Once the cheese is melted add the spices, chicken, black beans and rice.
• Put half the sauce mixture on the bottom of the crock pot top with two tortillas cut into the smaller triangles and add half the Queso Fresco crumbled up.
• For the second/last layer add the rest of the sauce, the last two tortillas cut into smaller triangles and the last of the Queso Fresco crumbled.
• Cook on high for 3 hours.