Spray slow cooker. spread 1 can green chilies. in medium bowl, mix remaining can of green chilies, soup, cumin, enchilada sauce and mayo.
Arrange 1/3 of the tortilla strips over chilies in cooker. Top with 1 cup of the chicken, (1/2 cup of 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 cup of cheese
Cook on low for 6 to 7 hours
Top with remaining cheese, cover, cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream
Originally Submitted
9/4/2011
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