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White Chicken Enchilada Slow-Cooker Casserole

White Chicken Enchilada Slow-Cooker Casserole

Cost $20, save $10

Source: Recommended by CookPal

  • 240 Min
  • 10 Servings
  • $20

INGREDIENTS

  • Protein

    • 🍗 12 boneless, skinless chicken thighs

  • Sauces & Condiments

    • 1 (26 ounce) can condensed cream of chicken soup
    • 1 (16 ounce) container sour cream
    • 1 (7 ounce) can diced green chile peppers

  • Spices

    • 🧄 2 cloves garlic, chopped (optional)
    • 🧂 Black pepper to taste

  • Base

    • 15 flour tortillas

  • Cheese

    • 3 ½ cups shredded Monterey Jack cheese

  • Optional Toppings

    • 1 (10 ounce) can sliced black olives (optional)
    • 1 bunch chives for garnish

STEPS

1

Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.

2

Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.

3

Spray the inside of slow cooker lightly with non-stick cooking spray.

4

Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.

5

Cook on Low setting for 3 to 4 hours. Top with chives.

NUTRIENTS

Per 1 serving

🔥

824

Calories

  • 40
    Protein
  • 66
    Carbs
  • 44
    Fats

💡 Use fresh chives for garnish to enhance presentation.For added spice, add a few dashes of hot sauce while mixing the chicken filling.Non-stick cooking spray helps prevent sticking and makes cleanup easier.