White Chicken Enchilada Slow-Cooker Casserole Recipe

Name: White Chicken Enchilada Slow-Cooker Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 boneless, skinless chicken thighs or breasts; 1 (26 ounce) can condensed cream of chicken soup; 2 cloves garlic, chopped (optional); 1 (16 ounce) container sour cream; 1 (7 ounce) can diced green chile peppers; 15 flour tortillas; 3 1/2 cups shredded Monterey Jack cheese; 1 (10 ounce) can sliced black olives (optional); chives for garnish (optional); black pepper to taste

Servings: persons

15 boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
2 cloves garlic, chopped (optional)
1 (16 ounce) container sour cream
1 (7 ounce) can diced green chile peppers
15 flour tortillas
3 1/2 cups shredded Monterey Jack cheese
1 (10 ounce) can sliced black olives (optional)
chives for garnish (optional)
black pepper to taste

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.

2526

kcal

Calories

Fat

289

Carbs

161

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 15 boneless, skinless chicken thighs or breasts, 1 (26 ounce) can condensed cream of chicken soup, 2 cloves garlic, chopped (optional), 1 (16 ounce) container sour cream, and more.

Yes, White Chicken Enchilada Slow-Cooker 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.

White Chicken Enchilada Slow-Cooker Casserole

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