Crock Pot Green Chile Enchilada Casserole
Ingredients
• 1 can (4.5 oz.) chopped green chilies• 1 can (10 3/4 oz.) can cream of chicken soup
• 1 can (10 oz.) can green enchilada sauce
• 1/4 cup Miracle Whip or mayonnaise
• 12 (6 inch) corn tortillas (cut into strips)
• 3 cups cooked and shredded chicken
• 1 can (15 oz.) black beans, drained and rinsed
• 2 cups shredded cheddar cheese
• chopped tomatoes
• chopped or shredded lettuce
• sour cream
Instructions
In a medium bowl, mix green chilies, soup, enchilada sauce and Mayonnaise.Arrange 4 tortillas in the bottom of the crock pot.
Top with 1 cup chicken and 1/2 cup beans
Top with 1/2 cup cheese and 1 cup of the enchilada sauce mixture, spreading to the edges of the cooker.
Repeat layers reserving the last 1/2 cup of the cheese.
Cover, cook on low heat for 6-7 hours.
Top with the remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until the cheese is melted.
Serve garnish with tomatoes, lettuce and sour cream.