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Slow-Cooker Chicken Enchilada Casserole
Ingredients
  • 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
  • 1 can (10 ¾ oz) condensed cream of chicken soup
  • 1 can (10 oz) Old El Paso™ green enchilada sauce or other green chile enchilada sauce
  • ¼ cup mayonnaise or salad dressing
  • 12 corn tortillas (6 inch), cut into ¾-inch strips
  • 3 cups shredded cooked chicken
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 2 large tomatoes, chopped (about 2 cups)
  • 2 cups chopped lettuce
  • ½ cup sour cream
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