SLOW COOKER CHEESY CHICKEN AND TORTILLAS

Slow Cooker Cheesy Chicken and Tortillas image

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.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 8h40m

Yield 6

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1482.4 mg, Sugar 1.9 g