Slow Cooker Chicken Sour Cream Enchilada Casserole |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Found in Not Your Mother's Slow Cooker Cookbook Ingredients:
1 tablespoon vegetable oil |
1 large yellow onion |
32 ounces green enchilada sauce |
12 soft corn tortillas (each cut into 4 strips) |
2 1/2-3 cups chicken breasts (cooked boneless skinless) |
4 cups monterey jack cheese |
2 cups low-fat sour cream |
Directions:
1. In a large skillet, heat the oil & add the onion , cooking until softened, about 5 minutes . Set aside.
2. Pour about 1/2C enchilada sauce into the cooker, and spread around.
3. In layers add 1/4 of the tortilla strips, 1/4 of remaining sauce, 1/3 of the onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, & cheese.
4. Spoon the sour cream over the surface of the casserole in big dollops. Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. Cover and cook on high for 2 hours, or on low 4-5 hours.
5. To serve, use a long handled spoon to reach down through all the layers for each serving. Make sure each diner gets some of the sour cream.
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