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Slow Cooker Cheesy Chicken and Tortillas

By: Campbell's Kitchen

"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."

Rate/Review | Read Reviews (40)

Prep Time:
10 Min

Cook Time:
4 Hrs 30 Min

Ready In:
4 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 skinless, boneless chicken breast halves
1 (1 ounce) package mild taco seasoning mix
5 1/4 cups Swanson® Chicken Stock
2 tablespoons butter
2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
10 fajita-size flour tortillas (10-inch), cut into 1-inch pieces
4 cups shredded Mexican cheese blend
Hot cooked regular long-grain white rice

Directions

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.
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.
Heat the oven to 350 degrees F.
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.
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.