Slow Cooker Cheesy Chicken and Tortillas recipe

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Ingredients

1 ¼ pounds skinless, boneless chicken breast halves
1 tablespoon chili powder
1 teaspoon ground cumin
1 ¾ cups Swanson® Natural Goodness Chicken Broth
2 (10.5 ounce) cans Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
8 (6 inch) flour tortillas, cut into 1-inch pieces
2 cups shredded Mexican cheese blend
6 cups hot cooked long-grain white rice

Nutrition Info

687.1 calories
carbohydrate: 72.9 g
cholesterol: 99.9 mg
fat: 26.1 g
fiber: 3.8 g
protein: 39 g
saturatedFat: 13.4 g
servingSize: -
sodium: 1482.4 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the chicken into a 4-quart slow cooker. Sprinkle with the chili powder and cumin. Pour in the broth.

  2. Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.

  3. Reserve 1 cup liquid in cooker, adding additional broth, if needed, to make 1 cup. Stir the soup into the cooker. Stir in chicken.

  4. Heat the oven to 350 degrees F. Layer half the chicken mixture, tortillas and cheese in a 13x9x2-inch baking dish. Repeat the layers.

  5. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.

Recipe Yield

6 servings

Recipe Note

Slow cooking the chicken before shredding makes it especially tender and flavorful...when that chicken is layered with tortillas and cheese, you've got a simple, family-friendly casserole.

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