Skinny Minnie Chickie Enchilada Casserole....not really

I found this recipe on the message boards of 30 Day Gourmet Freezer Cooking Website.  The name was catchy and there were not a lot ingredients needed to make this recipe.  Even better, it was a crockpot recipe so I was anxious to try this. 

Unfortunately Brian's first reaction to is was, "Is it supposed to be that color?"  Not a good sign!  I knew he would never eat this.  But as a trooper, he tried it and said that he didn't have to chew it, as there was no texture.  Obviously he gave it 1star. 

I however, did not enjoy this as a "casserole" but if you've ever had buffalo chicken dip...this is just like it and WAY easier to make.  So I happily ate this with tortilla chips.  It would also be good eaten with celery stalks.  As a casserole, I gave it 2 stars, as an appetizer eaten with tortilla chips, I gave it a 4.

Here is this super easy recipe:
2 - 10oz. cans mild enchilada sauce
2 - 10 oz. cans chicken breasts in water, drained
1 c. fat-free sour cream
1 - 8 oz. pkg. fat-free shredded Cheddar cheese
1 - 11 oz. pkg fat-free flour tortillas
Spray crockpot with nonstick cooking spray. In a large bowl, mix the sauce, chicken, and sour cream together until all of the chunks of chicken are shredded and the sauce is well blended. Place 1/4 of each of the following layers in the crockpot: sauce, cheese, and tortillas. Some of the tortillas will have to be torn to fill in the gaps between the whole tortillas and the edge of the crockpot. End with the sauce on top. Cover and cook on low for 2 to 2 1/2 hours.