Slow Cooker Sour Cream Chicken Enchilada Casserole

• servings: 8 servings
• active time: 25 minutes
• total time: 8 hours 25 minutes

Ingredients

1 ½ lbs. boneless skinless chicken breasts

1 tsp. salt

¼ tsp. pepper

16 oz. salsa verde

1 tsp. onion powder

1/2 tsp. garlic powder

20 oz. green enchilada sauce (two 10 oz. cans)

1 cup sour cream

¼ cup green onions

5 oz. can fire roasted green chiles

2 cups monterey jack cheese (shredded)

10 corn tortillas

Directions

NOTE: This is an 8 hour recipe; 6 hours to cook the chicken and 2 hours to cook the casserole after it is assembled. Add the chicken to the slow cooker. Sprinkle over the salt and pepper. Pour over the salsa verde.

Place the lid on the slow cooker and cook on low for 6 hours.

When the cooking time is up. REMOVE the chicken on to a plate and shred with two forks.

DISCARD all the salsa and juices in the slow cooker, this is TOO runny to use for the enchiladas.

Add the shredded chicken to the dry slow cooker.

Add the green enchilada sauce, green onions, green chiles and sour cream. Stir. Next, cut the tortillas into strips (I cut them into eight pieces each). Add the tortillas to the chicken mixtures and stir. Spread out into an even layer. Sprinkle over the cheese. (If desired you can layer this like lasagna instead).

Place the lid back on the slow cooker and cook on HIGH for 2 hours longer. Or until the enchilada casserole is hot and melty. Sprinkle with remaining green onions.

Serve and enjoy!

Nutrition

• Calories: 391 kcal
• Total Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.01 g
• Cholesterol: 97 mg
• Sodium: 1676 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 4 g
• Total Sugars: 10 g
• Protein: 29 g