Ingredients
3 cups shredded cooked chicken1 can (15 ounces) black beans, rinsed and drained1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1 can (10 ounces) mild green enchilada sauce1 can (4 to 4-1/2 ounces) chopped green chiles1/4 cup minced fresh cilantro1 tablespoon lime juice9 corn tortillas (6 inches)3 cups shredded Colby-Monterey Jack cheese Optional: Minced fresh cilantro, lime wedges, salsa and sour cream
Preparation
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 bottom and up sides 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 until a thermometer reads 165°, about 4 hours. 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, salsa, sour cream and lime wedges.
