Green Chile Chicken Enchilada

Whether you’re feeding a hungry crowd or looking for tasty leftovers to enjoy throughout the week, this enchilada pie has you covered. It’s a perfect balance of protein, vegetables and cheesy goodness. It’s a satisfying meal that’s as nutritious as it is delicious.

Prep:30 min
Cook:4 hours
Yield:6 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

Directions

Step 1

In a large bowl, combine the first 7 ingredients. Cut three 30×6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the side 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.

Step 2

Cook, covered, on low for 4 hours or until a thermometer reads 165°. 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, lime wedges, salsa and sour cream.

Nutrition Facts

1 serving: 541 calories, 27g fat (15g saturated fat), 116mg cholesterol, 1202mg sodium, 36g carbohydrate (2g sugars, 6g fiber), 39g protein.