adapted from Betty Crocker
1 can (4.5 oz.) chopped green chiles
1 can (10 3/4 oz.) can cream of chicken soup
1 can (10 oz.) can green enchilada sauce
1/4 cup Miracle Whip or mayonnaise
12 (6 inch) corn tortillas (cut into strips)
3 cups cooked and shredded chicken
1 can (15 oz.) black beans, drained and rinsed
2 cups shredded cheddar cheese
chopped or shredded lettuce
Top with 1/2 cup cheese and 1 cup of the enchilada sauce mixture, spreading to the edges of the cooker.
Repeat layers twice, reserving the last 1/2 cup of the cheese.
Cover, cook on low heat for 6-7 hours.
Top with the remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until the cheese is melted.
Serve garnish wiht tomatoes, lettuce and sour cream.