WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Slow Cooker Green Chile-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 and Share

false

( 75 Ratings)

75 Ratings

5 Stars 29%

4 Stars 41%

3 Stars 21%

2 Stars

1 Stars

Member Reviews ( 26 )

211eabc6-a652-4aac-9043-f0695af454e8

Prep Time 15 min
Total Time 6 hr 20 min
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

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.

Save $$$ on your favorite brands

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 26 Reviews View All

Posted 3/4/2013 2:17:41 PM REPORT ABUSE JOJOHills said:

Rating:

The ingredients looked mouth watering. I made his according to the directions, and was dissappointed at how bland it tasted. If I make it again I will definately spice it up a bit. Maybe use jalapeno/jack cheese and replace one of the cans of green chile's for one can of chopped jalapeno's. (Skip the added fat of the mayo).

This reply was: Helpful Inspiring

Posted 12/20/2012 6:08:36 PM REPORT ABUSE Tumestone said:

Rating:

I used smoked sausage in mine. It was good, but hard to keep lit.

This reply was: Helpful Inspiring

Posted 12/20/2012 4:33:26 PM REPORT ABUSE volusiarider said:

Rating:

I agree with Niki, you don't make this in a crock pot. My recipe is very similar to her's, I use a 16oz container of sour cream in the soup mix also. For time sake, I do use the Old ElPaso chopped green chilis (3 ea.) and one Hatch Hot. Depending on who is going to eat it, I may add diced jalapenos. add a bit of the soup mix, not the chicken to the bottom of a 9 X 13" baking pan (the deeper the better) put 6 corn tortillas in and add the chicken soup mix, cover with shredded chease and repeat until the pan is full, normally 3-4 layers. Cover in foil and bake at 300 for an hour.

This reply was: Helpful Inspiring