Ingredients
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
Preparation
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.
