Crock-Pot Green Chili Chicken Enchilada Casserole

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I have to start by saying nothing beats my mom’s Green Chili Chicken Enchiladas! They are my absolute favorite meal and anytime she makes them for me I’m elated! I make these for my family as well, but there’s just something about my mom’s home cooking, I swear she left out a key ingredient when she gave me the recipe because hers taste better!

That being said they can be a lot of work to make and are usually for a special occasion or family gathering. Since these are some of my favorite meals I wanted to try to simplify the preparation and tweak the recipe to make them more weeknight-friendly. My Mom gave me the idea when she made them for my Birthday, she mentioned she had made an extra pan of enchiladas, but instead of taking the time to roll up the enchiladas, she layered all the ingredients in a baking pan.

I took that idea one step further and layered all of the ingredients in my programmable crockpot at our house and anything I can convert into a crockpot meal makes my life so much easier.

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Yield: 6

Crock Pot Green Chili Chicken Enchilada Casserole

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours 10 minutes

Green Chile Chicken Enchiladas turned into an easy weeknight crockpot meal.

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Ingredients

• 1- Shredded Whole Fryer Chicken or 3-4 Large Chicken Breasts Shredded
• 1-Medium Onion Diced
• 1-Tbs. Minced Garlic
• 1-28 Oz Can Green Enchilada Sauce
• 1-7 Oz Can Diced Green Chiles
• Garlic Salt & Black Pepper to taste
• 9-12 Corn Tortillas
• 2-Cups Shredded Cheese (Colby Jack, Sharp Cheddar, or your Favorite Cheese Blend)

Instructions

1. Place your shredded chicken in a stockpot.
2. Add diced onion, garlic, ½ a cup of green enchilada sauce, diced green chilies, and heat over medium heat until onions are soft and the mixture is warm.
3. Add Garlic Salt and Pepper to taste.
4. Layer 3-4 corn tortillas on the bottom of the crockpot.
5. Spoon a layer of the chicken mixture on the tortillas.
6. Repeat layers two more times.
7. Pour remaining enchilada sauce over the last layer.
8. Top with shredded cheese.
9. Cook on low for 4-5 hours.

Optional:

1. Top with sour cream.
2. Serve with rice and beans.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 494Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 119mgSodium: 1200mgCarbohydrates: 37gFiber: 6gSugar: 8gProtein: 42g

Nutrition information is an estimate.

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