Slow Cooker Cheesy Chicken and Tortillas

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.

• Preparation Time: 10 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 10 mins
• Calories: 687 Calories

Ingredients

• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 ¼ pounds skinless, boneless chicken breast halves
• 2 cups shredded Mexican cheese blend
• 1 ¾ cups Swanson® Natural Goodness Chicken Broth
• 8 (6 inch) flour tortillas, cut into 1-inch pieces
• 6 cups hot cooked long-grain white rice

Recipe Instructions

Step 1

Place the chicken into a 4-quart slow cooker. Sprinkle with the chili powder and cumin. Pour in the broth.

Step 2

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.

Step 3

Reserve 1 cup liquid in cooker, adding additional broth, if needed, to make 1 cup. Stir the soup into the cooker. Stir in chicken.

Step 4

Heat the oven to 350 degrees F. Layer half the chicken mixture, tortillas and cheese in a 13x9x2-inch baking dish. Repeat the layers.

Step 5

Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.