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.
Preparation Details
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Servings: 8
Ingredients
- 3 skinless, boneless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black 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
- 8 ounces pepper Jack cheese, shredded
- salsa, chopped fresh cilantro, and sliced avocado, for serving (optional)
Steps
- 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.
- 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.
- Let stand 5 minutes before serving. Serve topped with desired toppings.
