Slow Cooker Chicken Enchilada Casserole

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.

–

Save & Share

Servings 6

false

( 4 ) Ratings

4 Ratings

5 Stars 33%

4 Stars 17%

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 5 )

aa048526-2e85-483f-b8c6-d2b1335e483a

ingredients 11
Prep Time 15 min
Total Time 6 hr 20 min

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® 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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.

EXPERT TIPS

toggle

Expert Tips

Rotisserie chicken works well for this recipe. Just remove the skin and bones, and shred the meat with 2 forks. One average rotisserie chicken yields about 3 1/2 to 4 cups cooked chicken.

Red enchilada sauce can be used. It will give a pink tint to the finished recipe.

You could serve this recipe with tortilla chips as an appetizer.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 280),

% Daily Value

Total Fat: 32g; 32%
(Saturated Fat 13g, 13% Trans Fat 1/2g 1/2% ),
Cholesterol: 115mg; 115%;
Sodium: 1240mg; 1240%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 9g 9% Sugars 6g 6% ),
Protein: 39g; 39%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 10%;
Calcium: 35%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Garysgirl

report Posted May. 1, 2013 10:05 AM

Absolutely Great. I usually make traditional enchiladas as that is what I grew up on. I made this and it was a big hit. I did also make minor changes. I used Bueno Autumn roast chopped chili from the freezer department and I boiled chicken and shredded it and low fat cheese and cream cheese.

Kristielee

report Posted Aug. 30, 2012 7:02 PM

The flavor was very good but I think it would be better baked in the oven. I thought the tortillas were too mushy.

CynthiaMcKee

report Posted Jul. 16, 2012 2:35 PM

Maybe you could use unsalted corn chips that are crispy to start with. Or fry the 12 corn tortillas before using in the recipe. This sounds so good to me. I can't wait to make it.

kketter294

report Posted Jul. 15, 2012 5:32 PM

I would add a can of mexican corn instead of or in addition to the beans.

aalena08

report Posted Jul. 31, 2011 11:14 AM

This is a good recipe, but it doesn't take near 6 hours to cook. Maybe 3, but the tortillas come out too soft it its cooked too long. But otherwise the dish has a great flavor!