My husband likes some heat in our meals, but our children—not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired.
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
- 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 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.
- 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.