Brown meat in large skillet; drain. Stir in enchilada sauce, beans and tomatoes.
Mix cream cheese and milk in medium bowl until blended. Stir in 1-1/2 cups shredded cheese.
Spoon 2 cups meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce; top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.
Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining shredded cheese; let stand, covered, 10 min. or until melted. Uncover; let stand 15 to 20 min. before serving. Serve topped with olives and cilantro.
Save 60 calories and 7 g fat, including 4 g sat fat, per serving by preparing with KRAFT Neufchatel Cheese and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
For best results, do not cook this easy-to-make lasagna on the HIGH setting of your slow cooker.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.