Green Chile Chicken Enchilada

By rickfanciullo

Ingredients

• 2 cans (4.5 oz each) Old El Paso chopped green chiles
• 1 can (10.75 oz) condensed cream of chicken soup
• 1 can (10 oz) Old El Paso green enchilada sauce or other
• 1/4 cup mayo or salad dressing
• 12 corn tortilla's (6 inch) cut into 3/4 inch strips
• 3 cups shredded cooked chicken
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups shredded Mexican cheese blend (8 oz)
• 2 large tomatoes, chopped (2 cups)
• 2 cups chopped lettuce
• 1/2 cup sour cream

Details

Servings 6

Preparation

Step 1

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

2. Arrange 1/3 of the tortilla strips over the chiles in the cooker dish. Top with 1 cup of the chicken, 1/2 cup of beans, 1/2 cup cheese and 1 cup of enchilada sauce mixture - spread to edges of the cooker dish to completely cover the tortilla strips.
- REPEAT to make two more layers - make sure to reserve the last 1/2 cup of cheese.

3. Cover and cook on LOW heat for 6 to 7 hours.

4. Top with the remaining 1/2 cup of cheese and cook for an additional 5 minutes or until cheese is fully melted

5. Serve with lettuce and tomatoes and sour cream

NOTE: Rotisserie chicken works best - remove skin and bones and shred it - One chicken equals 3.5 to 4 cups

Can be serves with tortilla chips as an appetizer