Slow Cooker Chicken Enchilada Casserole

2

cans (4.5 oz each) Old El Paso® chopped green chiles

1

can (10 3/4 oz) condensed cream of chicken soup

1

can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce

1/4

cup mayonnaise or salad dressing

12

corn tortillas (6 inch), cut into 3/4-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

1/2 cup sour cream

1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.

2 Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.

3 Cover; cook on Low heat setting 6 to 7 hours.

4 Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.