How to Make Chicken Enchilada Casserole in a Slow Cooker
Equipment
Ingredients
- 20 corn tortillas
- 1 3 to 4 lb. chicken
- 1 medium onion finely chopped
- 1 Tbsp oil
- 1 10 3/4 oz. can cream of mushroom soup
- 1 10 3/4 oz. can cream of chicken soup
- 1 cup sour cream
- 10 oz. green enchilada sauce
- 1 4.5 oz. can diced green chilies, peeled diced green chilies
- 3 Cups cheddar cheese shredded
Instructions
- Boil chicken. Shred meat and discard bones and skin.
- Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, green enchilada sauce, and chilies. Heat until warm.
- Tear tortillas into small, bite-sized pieces.
- Create layers by placing half of tortillas, then chicken then sauce then cheese in slow cooker.
- Repeat until you run out of ingredients. End layers with cheese.
- Place lid on slow cooker
- Cook on Low 5-6 hours (or on high 2-3 hours)