Print: Easy Creamy Crockpot Chicken Enchilada Casserole

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.

Prep

21 min

Cook

48 min

Servings

Difficulty

Medium

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 , 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/easy-creamy-crockpot-chicken-enchilada-casserole