Crock Pot Green Chile Enchilada Casserole

As you all know, I LOVE Mexican food.  I was so excited to find this recipe and had to try it out.  The bonus, it cooks in the crock pot!! I had never had green enchilada sauce before and now I am sold.  It was delicious.  I left the casserole for dinner and when I came home from work that night, there was none left.  They ate the WHOLE thing.  So I can't give you a personal taste preference, but according to the family, it was really good!  (Atleast they remembered to take a picture)

Crock Pot Green Chile Enchilada Casserole

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 tomatoes

chopped or shredded lettuce

sour cream

Cut the tortillas into strips.  I kept mine in 3 different piles cutting 4 at a time.

Spray 3-4 quart crock pot with cooking spray.  In a medium bowl mix green chilies, soup, enchilada sauce and Miracle Whip (or mayonnaise).

Arrange 1/3 of the tortilla strips in the bottom of the crock pot.

Top with 1 cup chicken and 1/2 cup beans

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.