This is a print preview of "Crock Pot Green Chile Enchilada Casserole" recipe.

Crock Pot Green Chile Enchilada Casserole Recipe
by Tiffanee Gould

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

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.