Description
An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.
Ingredients
- 15 boneless, skinless chicken thighs or breasts
- 1 (26 ounce) can condensed cream of chicken soup
- 2 cloves garlic, chopped (Optional)
- 1 (16 ounce) container sour cream
- 1 (7 ounce) can diced green chile peppers
- 15 flour tortillas
- 3 ½ cups shredded Monterey Jack cheese
- 1 (10 ounce) can sliced black olives (Optional)
- 1 bunch chives for garnish
- black pepper to taste
Instructions
- Place chicken in a pot
- cover with water
- and bring to a boil over high heat. Continue to boil until the chicken is done
- about 10 minutes. Drain
- allow chicken to cool
- and cut into small pieces.
- Place chicken pieces in a large bowl. Stir in soup
- garlic
- sour cream
- and green chiles.
- Spray the inside of slow cooker lightly with non-stick cooking spray.
- Tear tortillas into pieces
- and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken
- half of the soup
- and half of the cheese on top. Repeat with remaining tortillas
- chicken
- soup
- and cheese. Top with black olives.
- Cook on Low setting for 3 to 4 hours. Top with chives.
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 10