Slow Cooker Chicken Enchilada Casserole
- Number of Servings: 8
Ingredients
2 cans (4.5 oz each) chopped green chiles1 can (10 3/4 oz) condensed cream of chicken soup1 can (10 oz) green enchilada sauce1/4 cup mayonnaise or salad dressing12 corn tortillas (6 inch), cut into 3/4-inch strips3 cups shredded cooked chicken1 can (15 oz) black beans, drained, rinsed1 1/2 cups shredded Mexican cheese blend
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.
Cover; cook on Low heat setting 6 to 7 hours.
Serve with tomatoes, lettuce and sour cream (not included in nutritional info).
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BIGREDANGEL.
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.
Cover; cook on Low heat setting 6 to 7 hours.
Serve with tomatoes, lettuce and sour cream (not included in nutritional info).
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BIGREDANGEL.
Nutritional Info Amount Per Serving
- Calories: 379.0
- Total Fat: 11.7 g
- Cholesterol: 69.7 mg
- Sodium: 886.1 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 6.8 g
- Protein: 31.8 g
Member Reviews