Chicken Enchilada Casserole (slow cooker)

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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


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

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.