Slow-Cooker Green Chile Chicken Enchilada Pie Recipe

Name: Slow-Cooker Green Chile Chicken Enchilada Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded cooked chicken; 1 can (15 ounces) black beans, rinsed and drained; 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted; 1 can (10 ounces) mild green enchilada sauce; 1 can (4 to 4-1/2 ounces) chopped green chiles; 1/4 cup minced fresh cilantro; 1 tablespoon lime juice; 9 corn tortillas (6 inches); 3 cups shredded Colby-Monterey Jack cheese; Optional: Minced fresh cilantro, lime wedges, salsa and sour cream

Servings: persons

3 cups shredded cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) mild green enchilada sauce
1 can (4 to 4-1/2 ounces) chopped green chiles
1/4 cup minced fresh cilantro
1 tablespoon lime juice
9 corn tortillas (6 inches)
3 cups shredded Colby-Monterey Jack cheese
Optional: Minced fresh cilantro, lime wedges, salsa and sour cream

1
In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice.
2
Cook, covered, on low until a thermometer reads 165u00b0, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

1133

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups shredded cooked chicken, 1 can (15 ounces) black beans, rinsed and drained, 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted, 1 can (10 ounces) mild green enchilada sauce, and more.

Yes, Slow-Cooker Green Chile Chicken Enchilada Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Slow-Cooker Green Chile Chicken Enchilada Pie

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