2 | cans (4.5 oz each) chopped green chiles |
1 | can (10 3/4 oz) condensed cream of chicken soup |
1 | can (10 oz) 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) 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
- 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.
|
1 comment:
Looks yummy and healthy!! i would
like to cook for my family.
nice review..
Post a Comment