Slow Cooker Green Chile-Chicken Enchilada Casserol
Category
Entrees - Maindishes
Sub
Category
None
Servings
6
Ingredients
2 can (4.5 oz each) chopped green chiles
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz) green chile enchilada sauce
1/4 cup mayonnaise
12 corn tortillas (6 inch), cut into 3/4-inch strips
3 cups shredded cooked chicken
1 can (15 oz) black beans, drained and rinsed
2 cups (8 oz) shredded Mexican cheese blend
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream
Instructions
Spray 3-4 qt 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, 1/3 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 6-7 hours.
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.
Originally Submitted
10/10/2012
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