White Chicken Enchilada Slow-Cooker Casserole

White Chicken Enchilada Slow-Cooker Casserole

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"An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles."

Ingredients

4 h 30 m {{adjustedServings}} servings 824 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 824 kcal
  • 41%
  • Fat:
  • 44 g
  • 68%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 40 g
  • 80%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1931 mg
  • 77%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

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Reviews

112
  1. 134 Ratings

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To give it 5 stars, add cumin. You can also layer this in a pyrex dish and bake at 350 for 45 minutes.

Awesome! I was suprised at how good and creamy this was. If you are looking for a lower cal/fat alternative, use light sourcream. The cream and soup make a suprisingly cheesesy consistency. Leav...

This is my families new favorite dinner. I used Pilgrim Prides Eat Well Stay Healthy lime chicken breast. They are precooked so you simply heat them up in the mircowave and chop them up. I al...