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White Chicken Enchilada Slow-Cooker Casserole
White Chicken Enchilada Slow-Cooker Casserole
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Prep Time:
30 minutes
Cook Time:
240 minutes
Total Time:
270 minutes
Creamy slow-cooked chicken enchilada casserole with tender chicken thighs, cream of chicken soup, sour cream, and zesty green chiles.
Ingredients:
  • 12 boneless, skinless chicken thighs
  • 1 (26 ounce) can condensed cream of chicken soup
  • 2 cloves garlic, chopped
  • 1 (16 ounce) container sour cream
  • 1 (7 ounce) can diced green chile peppers
  • 15 flour tortillas
  • 3.5 cups shredded Monterey Jack cheese
  • 1 (10 ounce) can sliced black olives
  • 1 bunch chives for garnish
  • black pepper to taste
Instructions:
  • Add chicken to a pot, cover with water, and bring to a high boil. Cook until chicken is tender, approximately 10 minutes. Drain, let chicken cool, then dice into small pieces.
  • Combine chicken pieces with a creamy mixture of soup, garlic, sour cream, and green chiles in a large bowl, blending well.
  • Lightly coat the inside of the slow cooker with non-stick cooking spray.
  • Break tortillas into pieces and create a single layer at the bottom of the slow cooker. Add half of the chicken, soup, and cheese. Repeat with remaining tortillas, chicken, soup, and cheese. Finish by topping with black olives.
  • Simmer on Low for 3 to 4 hours, then sprinkle with fresh chives.

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