Slow Cooker Green Chile-Chicken Enchilada Casserole

By Nana_CAM

Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole.

Ingredients

• 2 cans (4.5 oz. each) Old El Paso Chopped green chiles
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 can (10 oz) Old El Paso green enchilada sauce or othe green chile enchilada sauce
• 1/4 cup mayonnaise or salad dressing
• 12 corn torillas (6 inch), cut into 3/4-inch strips
• 3 cups shredded cooked chicken
• 1 can (16 oz) Progresso black beans, drained, rinsed
• 2 cups shredded Mexican cheese blend (8 oZ.)
• 2 Large tomatoes, chopped (about 2 cups)
• 2 cups chopped lettuce
• 1/2 cup sour cream

Details

Servings 6
Preparation time 15mins
Cooking time 360mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.

2 Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.

3 Cover; cook on Low heat setting 6 to 7 hours.

4 Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.