Slow Cooker Recipes

ham and chicken enchilada casserole

YIELD: 8 SERVINGS
Prep Time: 15 minutes (Ready in 6 hours 15 minutes)

9 (5- or 6-inch) corn tortillas

1 (9-oz.) pkg. frozen Southwestern-flavored cooked chicken breast strips, thawed, chopped
1 cup chopped cooked ham
3 (4.5-oz.) cans chopped green chilis
1 (15.5-oz.) can great northern beans, drained, rinsed
8 oz. (2 cups) shredded Mexican cheese blend
cup chicken broth
1 (15- or 15.5-oz.) can kidney beans, drained, rinsed

1. Spray 3- to 4-quart slow cooker with non-stick cooking spray.

Layer 3 tortillas in bottom, overlapping. Top with half of the
chicken, half of the ham, 1 can of the chilis, the great northern
beans and cup of the cheese.
2. Pour cup of the broth over layers. Repeat with 3 more
tortillas, remaining chicken and ham, 1 can of the chilis, the
kidney beans and cup of the cheese. Top with last 3 tortillas,
remaining 1 cup cheese, can of chilis and cup broth.
3. Cover; cook on low setting for 6 hours.
NUTRITION INFORMATION PER SERVING: Serving size of Recipe Calories 380 Calories from Fat 115 % Daily
Value: Total Fat 13g 20% Saturated Fat 6g 30% Cholesterol 65mg 22% Sodium 880 mg 37% Total Carbohydrate
43g 14% Dietary Fiber 9g 36% Sugars 4g Protein 32g Vitamin A 8% Vitamin C 14% Calcium 32% Iron 30%
DIETARY EXCHANGES: 3 Starch, 3 Lean Meat OR 3 Carbohydrate, 3 Lean Meat

MAKE IT SPECIAL
Top off this casserole in the full Mexican style. Offer
sour cream, chopped tomatoes, guacamole, salsa,
shredded lettuce, sliced ripe olives and sliced green
onions