Slow-Cooker Green Chile Chicken Enchilada Pie
"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. —Dana Beery, Ione, Washington..."
INGREDIENTS
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3 cups shredded cooked chicken
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1 can (15 ounces) black beans, rinsed and drained
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1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
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1 can (10 ounces) mild green enchilada sauce
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1 can (4 to 4-1/2 ounces) chopped green chiles
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1/4 cup minced fresh cilantro
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1 tablespoon lime juice
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9 corn tortillas (6 inches)
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3 cups shredded Colby-Monterey Jack cheese
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Optional: Minced fresh cilantro, lime wedges, salsa and sour cream
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