Recipe of the day

Slow Cooker Green Chile-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

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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.