Name: Easy Creamy Crockpot Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 8
Cuisine: Mexican
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

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.

3 hr 10 min total 10 min prep 3 hr cook 8 274 cal

Instructions

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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.