This easy creamy crockpot chicken enchilada casserole takes only minutes to assemble. Tomatillo salsa and sour cream flavor the saucy chicken; corn tortilla wedges and pepper Jack cheese add the elements of green enchiladas to this comforting dish.
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
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
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
Let stand 5 minutes before serving. Serve topped with desired toppings.
Nutrition Facts
Per serving
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