Chicken Enchilada Casserole (slow cooker)
- Number of Servings: 8
Ingredients
1 tbsp Vegetable Oil1 Large Yellow Onion24 oz. Green Chile Enchilada Sauce12 Soft Corn Tortillas, each one cut into 4 strips2 1/2 to 3 cups Cooked Boneless, Skinless Chicken, cut into 3/4-inch pieces3 cups Finely Shredded Monetery Jack Cheese
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.
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.
Nutritional Info 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
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