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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.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 8 servings
Course: Dinner, Entree
Cuisine: Mexican
Calories: 274
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 3 skinless, boneless chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 1/2 cups tomatillo salsa or green enchilada sauce
  • 1/2 cup sour cream, plus more for serving if desired
  • 8 6 inch corn tortillas, cut into 6 wedges
  • 8 ounces pepper Jack cheese, shredded
  • Optional salsa, cilantro and avocado for serving

Method
 

  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

Calories: 274kcalCarbohydrates: 14gProtein: 23gFat: 14gSaturated Fat: 7gCholesterol: 72mgSodium: 561mgFiber: 2gSugar: 2g

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