Chicken Enchilada Casserole – Slow Cooker

Chicken Enchilada Casserole – Slow Cooker
Chicken Enchilada Casserole – Slow Cooker

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    4.5-oz. cans green chilies

  • 1

    can cream of chicken soup

  • 1

    10-oz. can green enchilada sauce

  • 1/4

    cup mayonnaise or salad dressing

  • 12

    6” corn tortillas, cut into 3/4” strips

  • 3

    cups shredded cooked chicken

  • 1

    15-oz. can black beans, drained & rinsed

  • 2

    cups shredded Mexican cheese blend

  • 2

    large tomatoes, chopped (about 2 cups)

  • 2

    cups chopped lettuce

  • 1/2

    cup sour cream

Directions

Spray 3-4 quart slow cooker with cooking spray. In cooker, spread 1 can of green chilies. In medium bowl, mix remaining can of green chilies, soup, enchilada sauce and mayonnaise. Arrange 1/3 of the tortilla strips over chilies in cooker. Top with 1 cup of chicken, ½ cup beans, ½ cup of cheese and 1 cup of enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last ½ cup cheese. Cover and cook on LOW for 6-7 hours. Top with remaining ½ cup cheese. Cover, cook about 5 minutes or until cheese is melted. Serve with tomatoes, lettuce and sour cream. Serves 6

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