Easy and spicy.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chilis.
In medium bowl, mix remaining can of green chilis, 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 3. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (425g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 669 | ||
Calories from Fat: 315 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35g | 47 % | |
Saturated Fat 12.7g | 63 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 110.2mg | 34 % | |
Sodium 1600.8mg | 55 % | |
Potassium 716.9mg | 19 % | |
Total Carbohydrate 53g | 16 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 44.8g | ||
Protein 37g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 669
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