Slow Cooker Green Chile-Chicken Enchilada Casserole

By AuntieGooper

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.

Details

Servings 1
Adapted from bettycrocker.com

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.