Ingredients
9
(5- or 6-inch) corn tortillas
1
(9-oz.) pkg. frozen Southwestern-flavored cooked chicken breast strips, thawed, chopped
1
cup chopped cooked ham
3
(4.5-oz.) cans chopped green chiles
1
(15.5-oz.) can great northern beans, drained, rinsed
8
oz. (2 cups) shredded Mexican cheese blend
1/2
cup chicken broth
1
(15- or 15.5-oz.) can kidney beans, drained, rinsed
Preparation
Spray 3 1/2- to 4-quart slow cooker with nonstick cooking spray. Layer 3 tortillas in bottom, overlapping. Top with half of the chicken, half of the ham, 1 can of the chiles, the great northern beans and 1/2 cup of the cheese.
Pour 1/4 cup of the broth over layers. Repeat with 3 more tortillas, remaining chicken and ham, 1 can of the chiles, the kidney beans and 1/2 cup of the cheese. Top with last 3 tortillas, remaining 1 cup cheese, can of chiles and 1/4 cup broth.
Cover; cook on low setting for 6 hours.
