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Ingredients
- 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
- 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.
Preparation
Step 1
Cover; cook on Low heat setting 6 to 7 hours.
Top with remaining 1/2 cup cheese.Cover; cook about 5 minutes
until cheese is melted. Serve with tomatoes, lettuce and sour cream.