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.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 315 (47%)|
|Amt Per Serving||% DV|
|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 %|
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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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