Slow Cooker Chicken Enchilada Casserole

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® 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) 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

• 1 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.
• 2 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.
• 3 Cover; cook on Low heat setting 6 to 7 hours.
• 4 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.

Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.