Crockpot Green Chile-Chicken Enchilada Casserole

Crockpot Green Chile-Chicken Enchilada Casserole


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This chicken enchilada casserole will quickly become a family favorite because it's easy and delicious.

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Time needed

15 min preparation + 6:20 hour cooking

Serving Size / Yield

6 servings


  • 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 C. mayonnaise or salad dressing
  • 12 corn tortillas (6 inch), cut into 3/4-inch strips
  • 3 C. shredded cooked chicken
  • 1 can (15 oz.) Progresso® black beans, drained, rinsed
  • 2 C. shredded Mexican cheese blend (8 oz.)
  • 2 lg. tomatoes, chopped (about 2 cups)
  • 2 C. chopped lettuce
  • 1/2 C. sour cream

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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.

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