Slow-Cooker Chicken Enchilada Casserole

By joeyanne

Ingredients

• 2 cans (4.5 oz each) Old El Paso® chopped green chiles
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 can (10 oz) Old El Paso® green enchilada sauce or other 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) Progresso® black beans, drained, rinsed
• 2 cups shredded Mexican cheese blend (8 oz)
• 2 large tomatoes, chopped (about 2 cups)
• 2 cups chopped lettuce
• 1/2 cup sour cream

Details

Servings 1
Cooking time 380mins
Adapted from pillsbury.com

Preparation

Step 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.

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 hrs