Slow Cooker Green Chile-Chicken Enchilada Casserole

By Janes_kitchen

Ingredients

• 2 cans (4.5 oz each) chopped green chiles
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 can (10 oz) green chile enchilada sauce
• 1/4 cup mayonnaise or salad dressing
• 12 corn tortillas (6 inch), cut into 3/4-inch strips
• 3 cups shredded cooked chicken
• 1 can (15 oz)black beans, drained, rinsed
• 2 cups shredded Mexican cheese blend (8 oz)
• 2 large tomatoes, chopped (about 2 cups)
• 1/2 cup sour cream

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, and sour cream.