Crock pot green chile-chicken enchilada casserole

Ingredients 2 cans (4.5 oz each) chopped green chiles 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (10 oz) green 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) 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 Directions 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.