Ingredients

The following ingredients have 3 Servings
  • 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™ Mild 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

Instruction

  • 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.
  • 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.
  • Cover; cook on Low heat setting 6 to 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.