Stubb’s Slow Cooker Chicken Tortilla Casserole
1 rotisserie chicken, shredded
1 cup Stubb’s® Green Chile Marinade
1 ½ cups sour cream
1 15 oz. can black beans, drained and rinsed
2 cups shredded cheddar jack cheese
12 corn tortillas, torn into 1” strips
Non-stick cooking spray
Special Equipment: 4-quart Slow Cooker (or larger)
In a medium bowl, mix sour cream and Stubb’s Green Chile Marinade.
Spray a 4-quart slow cooker with cooking spray. Coat the bottom of the slow cooker with ¼ cup sour cream sauce. Top with a third of the tortilla strips, followed by a third of the chicken, beans, sour cream sauce, and cheese. Repeat layers twice.
Cover and cook on low for 5 to 6 hours. Serve with additional garnishments if desired: sour cream, cheese, tomatoes, guacamole, etc.Print This Recipe
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