2 cans (4.5 ounces each) chopped green chiles
1 can (10¾ ounces) condensed cream of chicken soup
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1 can (10 ounces) green enchilada sauce or other green chile enchilada sauce
¼ cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into ¾-inch strips
3 cups shredded cooked chicken, divided
1 can (15 ounces) black beans, drained, rinsed; divided
2 cups (8 ounces) shredded Mexican cheese blend; divided
2 large tomatoes, chopped (for about 2 cups)
2 cups chopped lettuce
½ cup sour cream
Spray 3- to 4-quart slow cooker with cooking spray. Spread 1 can of the chiles in the bottom of the crock.
In medium bowl, mix other can of green chiles, soup, enchilada sauce and mayonnaise.
Arrange one-third of the tortilla strips over chiles in cooker. Top with 1 cup chicken, ½ cup beans, ½ cup cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last ½ cup of cheese for later.
Cover; cook on Low 6 to 7 hours.
Top with reserved cheese. Cover; cook about 5 minutes more or until cheese melts. Serve with tomatoes, lettuce and sour cream.