CROCKPOT MEXICAN CHICKEN CASSEROLE RECIPES

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WHITE CHICKEN ENCHILADA SLOW-COOKER CASSEROLE RECIPE ...



White Chicken Enchilada Slow-Cooker Casserole Recipe ... image

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.

Provided by TRISTA5

Categories     Mexican Recipes

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours 0 minutes

Yield 10 servings

Number Of Ingredients 10

15 boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
2 cloves garlic, chopped
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
1 bunch chives for garnish
black pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 823.8 calories, CarbohydrateContent 66.4 g, CholesterolContent 123.4 mg, FatContent 44 g, FiberContent 4.8 g, ProteinContent 40 g, SaturatedFatContent 19 g, SodiumContent 1930.9 mg, SugarContent 3.6 g

WHITE CHICKEN ENCHILADA SLOW-COOKER CASSEROLE RECIPE ...



White Chicken Enchilada Slow-Cooker Casserole Recipe ... image

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.

Provided by TRISTA5

Categories     Mexican Recipes

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours 0 minutes

Yield 10 servings

Number Of Ingredients 10

15 boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
2 cloves garlic, chopped
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
1 bunch chives for garnish
black pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 823.8 calories, CarbohydrateContent 66.4 g, CholesterolContent 123.4 mg, FatContent 44 g, FiberContent 4.8 g, ProteinContent 40 g, SaturatedFatContent 19 g, SodiumContent 1930.9 mg, SugarContent 3.6 g

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WHITE CHICKEN ENCHILADA SLOW-COOKER CASSEROLE RECIPE ...
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