EGGS WITH GREEN CHILES RECIPES

Name: Slow-Cooker Chicken Enchilada Casserole
Prep time: 15 min
Total time: 6 h 20 min
Yield: 6
Cuisine: Mexican
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

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

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

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

KING RANCH CHICKEN CASSEROLE RECIPE - BETTYCROCKER.COM

King Ranch Chicken Casserole Recipe - BettyCrocker.com image

Looking for a hearty dinner? Then check out this delicious casserole featuring chicken and vegetables – perfect for Southwestern cuisine.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 9

Ingredients

2 cups chopped cooked chicken
1 bag (12 oz) frozen onions, celery, bell pepper and parsley seasoning blend
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) diced tomatoes with green chiles, undrained
1 teaspoon chili powder
1/2 teaspoon garlic salt
12 soft corn tortillas (6 inch), torn into 1-inch pieces
2 cups shredded Cheddar cheese (8 oz)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir together chicken, seasoning blend, soups, tomatoes, chili powder and garlic salt.
Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
Bake uncovered 32 to 35 minutes or until bubbly.

Nutrition Facts : Calories 320 , CarbohydrateContent 24 g, FatContent 1 , FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 8 g, ServingSize 1 serving, SodiumContent 930 mg

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