Slow Cooker Ham and Chicken Enchilada Casserole
By á-3646
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Ingredients
- 9 (6 inch) flour tortillas
- 1 pkg frozen southwestern-flavored chicken strips, thawed, chopped
- 1 cup chopped cooked ham
- 3 (4.5 oz) cans chopped green chilis
- 1 (15.5 oz) can great northern beans, drained, rinsed
- 2 cups mexican shredded cheese
- 1/2 cup chicken broth
- 1 can kidney beans, drained, rinsed
Details
Preparation
Step 1
Spray slow cooker with nonstick spray. Layer 3 tortillas in bottom, overlapping. Top with half of the chicken, half of ham, 1 can chilis, great northern beans and 1/2 cup of cheese.
Pour 1/4 cup of broth over layers. Repeat with 3 more tortillas, remaining chicken and ham, 1 can chilis, kidney beans and 1/2 cup cheese. Top with last 3 tortillas, remaining 1 cup of cheese, can of chilis and 1/4 cup broth.
Cover; cook on low setting for 6 hours.
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