Slow Cooker Green Chile Chicken Enchilada Casserole
Shredded chicken, cream of chicken soup, fire-roasted green chile peppers topped with sour cream, and cheddar cheese, and then sprinkled with corn tortillas and green onions make these Slow Cooker Chicken Enchiladas one of our favorite meals.
Servings: 6 -8
Calories: 939kcal
Equipment
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 10 oz can green enchilada sauce
- 1 10.75 oz can cream of chicken soup
- 1 4 oz can fire roasted green chili peppers
- 1/2 cup sliced green onion + more for serving
- 1/2 cup sour cream + more for serving
- 3 cup shredded sharp cheddar cheese
- 16 corn tortillas cut into 1"x2" strips (3 cups total)
- For serving: Corn chips avocado, sour cream, green onions (or anything else you desire!)
Instructions
- Lay chicken in the bottom of your 6 quart slow cooker.
- In a bowl, whisk together enchilada sauce, soup, and peppers. Pour over chicken.
- Cover and cook on LOW for 8 hours. Do not remove the lid during cooking time.
- Uncover, shred the chicken. Return it to the slow cooker, stir in green onion, sour cream, 1 cup of cheese, and sliced tortillas. Pat the mixture down, top with remaining cheese. Cover, turn slow cooker to HIGH and cook for one more hour. Serve with desired garnishes!
Nutrition
Serving: 1g | Calories: 939kcal | Carbohydrates: 41g | Protein: 69g | Fat: 56g | Saturated Fat: 27g | Polyunsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 223mg | Sodium: 1056mg | Fiber: 7g | Sugar: 3g