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Slow Cooker Green Chile-Chicken Enchilada Casserole

Recently there have been a deals on canned beans, Old El Paso products and of course lots of cheese. If you have been stocking up these items here is a recipe I found on the Betty Crocker Website to use them up.

Slow Cooker Green Chile-Chicken Enchilada Casserole

Set up layers of chicken, tortillas, cheese, beans and enchilada sauce in the slow cooker to create a dig-in favorite for dinner using Old El Paso® chopped green chiles, Old El Paso® green enchilada sauce and Progresso® black beans .

Prep Time:15 Minutes

Total Time:6:20 Hrs:Mins

Makes:6servings

  • 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.
  2. Arrange 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.
  3. Cover; cook on Low heat setting 6 to 7 hours.
  4. 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.

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.

Nutrition Information:
1 Serving (1 Serving)

  • Calories 630 (Calories from Fat 280)
  • Total Fat 32g
    (Saturated Fat 13g,
    Trans Fat 1/2g),
  • Cholesterol 115mg;
  • Sodium 1240mg;
  • Total Carbohydrate 48g
    (Dietary Fiber 9g,
    Sugars 6g),
  • Protein 39g;

Exchanges:

  • 2 Starch;
  • 0 Fruit;
  • 1 1/2 Other Carbohydrate;
  • 0 Milk;
  • 0 Vegetable;
  • 4 1/2 Lean Meat;
  • 3 Fat;