- 6
Ingredients
- 3- to 4-quart 1 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.
- 6 to 7 Low heat setting 6 to 7 hours.
- 1/2 5 remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.
Preparation
Step 1
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Makes
cups shredded Mexican cheese blend (8 oz)
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.
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.
Cover; cook on Low heat setting 6 to 7 hours.
I have made this dish for years but in the oven. Like the others, I use fat free sour cream and soup and I don't add the mayo. I don't care for it and I don't think it is necessary. In the oven, it cooks for about 20-30 minutes so I think I will stick with that method!!
what were these people thinking??
how can anyone give this a good review?
let me try and list all the bad..
1st everything is cooked ...why six hours? mine burnt on bottom of crockpot.
2nd presentation. its kinda like something already ate with rabbit leavings in it.
3rd were way too many tortilla's finished product was doughy.
4th too many steps to put together. crockpot dishes are supposed to be DUMPED IN and whalaaaaaa.
the reason it got one spoon is
flavor wasnt that bad
i dont mind doughy. and i put enough lettuce on bottom, tomatoes and sour cream on top to make it eatable.
This recipe does have a lot of fat calories, however with some simple tweaks it is easy to remedy. I cook all my mexican recipes with low fat cheese and sour cream as well as low sodium in most things. Go through everything and you can easily find low fat and low sodium items to make this a healthier dish.
My wife Lillian learned how to make this recipe from Leona Romero when we lived in Santa Fe, N.M. in the '70's. In our opinion it is the best tasting casserole in the world. Leona also has a recipe for Beef Enchilada Casserole in the Great South West Cooking Classic published by The Albuquerque Tribune. There is also a recipe for Chicken Enchiladas with Avocado similar to your recipe in this cookbook.
Good dish! I added chopped olives in step 1 in addition to the rest and other lower fat substitutions below, we also omitted the sour cream all together. Very tasty dish. The family enjoyed! Prep work took me quite a while though as I boiled my chicken before shredding it.
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