Slow Cooker Chicken Sour Cream Enchilada Casserole – a delicious recipe with vegetable oil, yellow onion, green enchilada sauce, corn tortillas, chicken breasts, cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large skillet, heat the oil & add the onion , cooking until softened, about 5 minutes . Set aside.
2
Pour about 1/2C enchilada sauce into the cooker, and spread around.
3
In layers add 1/4 of the tortilla strips, 1/4 of remaining sauce, 1/3 of the onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, & cheese.
4
Spoon the sour cream over the surface of the casserole in big dollops. Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. Cover and cook on high for 2 hours, or on low 4-5 hours.
5
To serve, use a long handled spoon to reach down through all the layers for each serving. Make sure each diner gets some of the sour cream.
1090
kcal
Calories
69
g
Fat
66
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 large yellow onion, 32 ounces green enchilada sauce, 12 soft corn tortillas (each cut into 4 strips), and more.
Yes, Slow Cooker Chicken Sour Cream Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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