Slow-Cooker Green Chili-Chicken Enchilada Casserole

Slow-Cooker Green Chili-Chicken Enchilada Casserole

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

• 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.

2Arrange 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.

3Cover; cook on Low heat setting 6 to 7 hours.

4Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

Expert Tips

Rotisserie chicken works well for this recipe. Just remove the skin and bones, and shred the meat with 2 forks. One average rotisserie chicken yields about 3 1/2 to 4 cups cooked chicken.

Red enchilada sauce can be used. It will give a pink tint to the finished recipe.

You could serve this recipe with tortilla chips as an appetizer.

* Betty Crocker