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 caloriescarbohydrate: 72.9 gcholesterol: 99.9 mgfat: 26.1 gfiber: 3.8 gprotein: 39 gsaturatedFat: 13.4 gservingSize: -sodium: 1482.4 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Cheesy Chicken and Tortillas
Directions
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Place the chicken into a 4-quart slow cooker. Sprinkle with the chili powder and cumin. Pour in the broth.
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.
Reserve 1 cup liquid in cooker, adding additional broth, if needed, to make 1 cup. Stir the soup into the cooker. Stir in chicken.
Heat the oven to 350 degrees F. Layer half the chicken mixture, tortillas and cheese in a 13x9x2-inch baking dish. Repeat the layers.
Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.