CROCKPOT CASSEROLE COOKER RECIPES RECIPES

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SLOW-COOKER CHICKEN ENCHILADA CASSEROLE - PILLSBURY.COM



Slow-Cooker Chicken Enchilada Casserole - Pillsbury.com image

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.

Provided by Pillsbury Kitchens

Total Time 6 hours 20 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • Cover; cook on Low heat setting 6 to 7 hours.
  • 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 Facts : Calories 630 , CarbohydrateContent 48 g, CholesterolContent 115 mg, FatContent 3 , FiberContent 9 g, ProteinContent 39 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1240 mg, SugarContent 6 g, TransFatContent 1/2 g

SLOW-COOKER CHICKEN ENCHILADA CASSEROLE - PILLSBURY.COM



Slow-Cooker Chicken Enchilada Casserole - Pillsbury.com image

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.

Provided by Pillsbury Kitchens

Total Time 6 hours 20 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • Cover; cook on Low heat setting 6 to 7 hours.
  • 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 Facts : Calories 630 , CarbohydrateContent 48 g, CholesterolContent 115 mg, FatContent 3 , FiberContent 9 g, ProteinContent 39 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1240 mg, SugarContent 6 g, TransFatContent 1/2 g

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