Slow Cooker Cheesy Chicken and Tortillas
TOTAL TIME: 4:40
PREP: 0:10
COOK: 4:00
YIELD: 6 MAIN-DISH SERVINGS
INGREDIENTS
4 skinless, boneless chicken breast halves
1 package taco seasoning mix
5¼ c. Swanson® Chicken Stock
2 tbsp. butter
2 can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
10 fajita-size flour tortillas
4 c. shredded Mexican cheese blend
hot cooked regular long-grain white rice
DIRECTIONS
1-Place the chicken into a 3 1/2-quart slow cooker. Top with all but 2 tablespoons of the taco seasoning. Pour 3 1/2 cups of the stock over the chicken.
2-Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.
3-Heat the oven to 350 degrees F.
4-Heat the butter in a 3-quart saucepan over medium heat. Stir the remaining taco seasoning, stock and soup in the saucepan. Stir in the chicken.
5-Layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.
Using Campbell's Cream of Chicken Soup: Vitamin A 39%DV, Vitamin C 1%DV, Calcium 104%DV, Iron 44%DV
Using Campbell's 98% Fat Free Cream of Chicken Soup: Calories 1316, Total Fat 61g, Saturated Fat 30g, Cholesterol 208mg, Sodium 3842mg, Total Carbohydrate 115g, Dietary Fiber 8g, Protein 74g, Vitamin A 41%DV, Vitamin C 1%DV, Calcium 104%DV, Iron 44%DV
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