I like this version, better than the one I made a few weeks ago, but it turns out as a sloppy mess. I eat it over shredded lettuce like a hearty taco salad. I think less enchilada sauce would be good so I’m revising the recipe here.
Green Chili Chicken Enchilada Casserole
4 ounces green chiles
1 1/2 cups green enchilada sauce, El Paso
14 1/2 ounces tomatoes with green chilies
3 ounces light cream cheese
3 corn tortillas
2 cups roasted chicken breast meat
15 ounces canned black beans
1/3 cup cheese, reduced fat Sargento Mexican blend, shredded
2 cups shredded lettuce
1 cup grape tomatoes
Spray 2 quart slow cooker with cooking spray. Combine enchilada sauce, green chilies and cream cheese. Pour a little into bottom of slow cooker. Top with 1 corn tortilla. Top with 1/3 of diced chicken, 1/3 of can of black beans; pour more enchilada sauce mixture over top. Top with another corn tortilla, chicken, black beans and sauce. Repeat once more and top with shredded cheese. Cook on high 3 to 4 hours or on low 6 to 8 hours.
Yield: 5 servings. Per serving (1 1/2 cups) =343 Calories; 12g Fat (31.6% calories from fat); 27g Protein; 31g Carbohydrate; 7g Dietary Fiber; 62mg Cholesterol; 1171mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.