Slow Cooker Chicken Enchilada Casserole
All the cheesy, saucy flavor of green chicken enchiladas with no rolling required. The chicken cooks right in the sauce, then everything gets stirred together and finished in the slow cooker for an easy, family friendly dinner.
Servings: 6 -8 servings
Calories: 493kcal
Ingredients
- 2 chicken breasts ~1 pound
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 20 ounces green enchilada sauce
- 1 cup sour cream
- 1 cup frozen corn
- 3 cups shredded cheese divided
- 10 corn tortillas cut into 2-inch pieces
Instructions
- Add the chicken breasts, chili powder, cumin, garlic powder, and green enchilada sauce to the slow cooker.
- Cook on high for 3-4 hours or low for 6-7 hours.
- Shred the chicken.
- Add the sour cream and frozen corn, and stir well to combine until creamy.
- Stir in 2 cups of the shredded cheese and the corn tortillas.
- Sprinkle the remaining 1 cup of cheese on top, cover with the lid, and cook on high for 30-40 more minutes.
Notes
Stir until creamy first - Get the sour cream fully mixed in before adding the cheese and tortillas so everything is coated evenly.
Finish on High - Even if you cooked the chicken on low, the last 30-40 minutes are on high.
Storage - Keep leftovers in an airtight container in the fridge for 3-4 days and reheat in the microwave.
Nutrition
Calories: 493kcal | Carbohydrates: 37g | Protein: 34g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 1297mg | Potassium: 549mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1375IU | Vitamin C: 5mg | Calcium: 366mg | Iron: 2mg