Slow-Cooker Ham and Chicken Enchilada Casserole

Slow cooked spicy casserole layered with tortillas, ham, chicken and beans makes a hearty meal.

By Pillsbury Kitchens

Updated April 10, 2014

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

1

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.
2

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.
3

Cover; cook on low setting for 6 hours.

Top off this casserole in the full Mexican style. Offer sour cream, chopped tomatoes, guacamole, salsa, shredded lettuce, sliced ripe olives and sliced green onions.