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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 335.7
  • Total Fat: 16.8 g
  • Cholesterol: 77.9 mg
  • Sodium: 725.6 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 25.5 g

View full nutritional breakdown of Chicken Enchilada Casserole (slow cooker) calories by ingredient
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Chicken Enchilada Casserole (slow cooker)

Submitted by: CARADAWN

Introduction

This recipie is adapted from Chicken Sour Cream Enchilada Casserole from the Not Your Mother's Slow Cooker Cookbook. I omitted the sour cream (hubby and I don't like it) and reduced some of the ingredients to make it healthier. This recipie is adapted from Chicken Sour Cream Enchilada Casserole from the Not Your Mother's Slow Cooker Cookbook. I omitted the sour cream (hubby and I don't like it) and reduced some of the ingredients to make it healthier.
Number of Servings: 8

Ingredients

    1 tbsp Vegetable Oil
    1 Large Yellow Onion
    24 oz. Green Chile Enchilada Sauce
    12 Soft Corn Tortillas, each one cut into 4 strips
    2 1/2 to 3 cups Cooked Boneless, Skinless Chicken, cut into 3/4-inch pieces
    3 cups Finely Shredded Monetery Jack Cheese

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Directions

1. Heat oil in a large skillet over medium-high heat. Add the onion and cook, stirring until softened, about 5 minutes. Set aside.

2. Pour about 1/2 cup of the enchilada sauce into the slow cooker; tilt to spread it around. In layers add 1/4 of the tortilla strips, 1/4 of the remaining sauce, 1/3 of hte sauteed onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times, ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, and cheese.

3. Cover and cook on high for 2 hours or on low for 4 to 5 hours. To serve, use a long-handled spoon to reach down through all of the layers for each serving.

Number of Servings: 8

Recipe submitted by SparkPeople user CARADAWN.






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