White Chicken Enchilada Slow-Cooker Casserole
Recipe information
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Cooking:
30 min.
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Servings per container:
10
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Source:

Ingredients for - White Chicken Enchilada Slow-Cooker Casserole

1. Boneless, skinless chicken thighs - 12
2. Condensed cream of chicken soup - 1 (26 ounce) can
3. Garlic, chopped (Optional) - 2 cloves
4. Sour cream - 1 (16 ounce) container
5. Diced green chile peppers - 1 (7 ounce) can
6. Flour tortillas - 15
7. Shredded Monterey Jack cheese - 3 ½ cups
8. Sliced black olives (Optional) - 1 (10 ounce) can
9. Chives for garnish - 1 bunch
10. Black pepper to taste - 1 bunch

How to cook deliciously - White Chicken Enchilada Slow-Cooker Casserole

1. Stage

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. Stage

Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.

3. Stage

Spray the inside of slow cooker lightly with non-stick cooking spray.

4. Stage

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. Stage

Cook on Low setting for 3 to 4 hours. Top with chives.