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posted: 8/8/2012 5:52 AM

Slow Cooker Chicken Enchilada Casserole

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2 cans (4.5 ounces each) chopped green chiles

1 can (10 ounces) condensed cream of chicken soup

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1 can (10 ounces) green enchilada sauce or other green chile enchilada sauce

cup mayonnaise or salad dressing

12 corn tortillas (6 inch), cut into -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

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, cup beans, 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 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.

Serves six.

Pillsbury Kitchens

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