I love Glad.  Gladware is a commonly used word in my house.  We use them to hold Barbie accessories, Polly Pockets, snacks, you name it, we have a size for it.

Glad sent my family a care package to eat while I was away at Blogher.  It came with Gladware, a can of enchillada sauce, a can of jalepenos, and flour tortillas.  Wanting to make it last, I made my famous enchillada soup, complete with crunchy tortilla strips.

Enchillada Soup

• 1 lb. chicken
• 1 red bell pepper, diced
• 1/2 large onion, diced
• 1 can black beans, drained and rinsed
• 1 can Rotel
• 1 can cream style corn
• 1 cup frozen corn
• 1 can cream of chicken soup
• 1 can enchilada sauce
• 1.5 cups milk

INSTRUCTIONS

1. Place chicken in bottom of the slow cooker.
2. Add all other ingredients except cream soup, enchilada sauce and milk.
3. Stir those last 3 ingredients together and pour over others in slow cooker.
4. Cook on high for 6 hours or low for 7-8 hours.
5. Top with shredded pepper jack cheese and serve with tortilla chips.(i cut my tortillas into strips sprayed with pam and baked in toaster oven.)