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.

  • prep time 15 min
  • total time 6 hr 20 min
  • ingredients 11
  • servings 6

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
  • 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.
  • 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:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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