Mexican Casserole Crockpot Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 can cream of mushroom or chicken soup1 can kernel corn1 can black beans1 can green chiles8 oz. salsa12 oz. pre-cooked chicken, cut into bite-size pieces10 oz. queso fresco, crumbled4 oz. cheddar cheese, shredded1 medium onion, diced12 white corn tortillas, torn into bite-size piecescumin & cilantro to taste
1) Mix all canned ingredients & salsa in a large bowl.
2) Add diced onion to the mix.
3) Shred & crumb cheeses; set aside.
4) Cut pre-cooked chicken into bite-size pieces; set aside.
5) Spray crockpot with non-stick spray.
6) Using a ladle, spoon one layer of mix in bottom of crockpot.
7) Tear 3 corn torillas & layer over mix.
8) Add layer of chicken & sprinkle evenly with cheeses, then spoon over with 1-2 ladles of mix.
9) Repeat with layers of tortilla, chicken, cheeses, & mix with a final layer being the mix.
10) Cook on high for 2-3 hours or until bubbly hot.
Serving Size: Makes approximately 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user TEXASFILLY.
2) Add diced onion to the mix.
3) Shred & crumb cheeses; set aside.
4) Cut pre-cooked chicken into bite-size pieces; set aside.
5) Spray crockpot with non-stick spray.
6) Using a ladle, spoon one layer of mix in bottom of crockpot.
7) Tear 3 corn torillas & layer over mix.
8) Add layer of chicken & sprinkle evenly with cheeses, then spoon over with 1-2 ladles of mix.
9) Repeat with layers of tortilla, chicken, cheeses, & mix with a final layer being the mix.
10) Cook on high for 2-3 hours or until bubbly hot.
Serving Size: Makes approximately 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user TEXASFILLY.
Nutritional Info Amount Per Serving
- Calories: 359.8
- Total Fat: 12.0 g
- Cholesterol: 48.5 mg
- Sodium: 741.3 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 7.5 g
- Protein: 20.4 g
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