Easy Creamy Crockpot Chicken Enchilada Casserole

Ingredients

• 3 bonelesss chicken breasts
• 1 teaspoon kosher salt
• 0.5 teaspoons pepper
• 0.5 teaspoons garlic powder
• 0.5 teaspoons chili powder
• 1.5 cups tomatillo salsa or green enchilada sauce
• 0.5 cups sour cream
• 8 corns tortillas , 6 inch
• 8 ounces pepper Jack cheese
• salsa

Instructions

1. 1

   Place chicken in crockpot and season with salt, pepper, garlic powder, and chili powder. Pour over salsa verde or enchilada sauce; cover and cook on High for 2 hours or Low for 3 1/2 hours.

2. 2

   Shred chicken and stir in sour cream. Reserve 1/4 of the tortillas and stir in remaining tortilla pieces along with 1 1/4 cups cheese. Top with reserved tortilla triangles and remaining cheese. Cover and cook on High for 1 hour.

3. 3

   Let stand 5 minutes before serving. Serve topped with desired toppings.