How To Make White Chicken Enchilada Slow-Cooker Casserole
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (10 oz) of red enchilada sauce
- 1 can (4 oz) of diced green chilies
- 1 cup of sour cream
- 1 cup of shredded Monterey Jack cheese
- 1 cup of shredded cheddar cheese
- 8 small tortillas
- 1/4 cup of chopped fresh cilantro
- Salt and pepper, to taste
Instructions
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Place the chicken breasts in the slow cooker and season with salt and pepper.
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In a medium bowl, mix together the enchilada sauce, green chilies, sour cream, and half of the shredded cheeses.
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Pour the sauce mixture over the chicken in the slow cooker.
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Cook on low heat for 4 hours, or until the chicken is cooked through and tender.
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Remove the chicken from the slow cooker and shred using two forks.
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Return the shredded chicken to the slow cooker and stir to combine with the sauce.
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Preheat the oven to 350°F (175°C).
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Spray a baking dish with non-stick cooking spray.
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Place a small amount of the chicken mixture onto each tortilla and roll up.
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Place the rolled tortillas seam-side down in the baking dish.
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Sprinkle the remaining shredded cheeses over the top of the rolled tortillas.
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Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
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Remove from the oven and sprinkle with chopped cilantro.
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Serve hot and enjoy!
Nutrition
- Calories : 564kcal
- Total Fat : 31g
- Saturated Fat : 17g
- Cholesterol : 148mg
- Sodium : 1387mg
- Total Carbohydrates : 29g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 41g
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