Description
A comforting and flavorful Slow Cooker Green Chicken Enchilada Casserole that combines tender shredded chicken, tangy salsa verde, creamy sour cream, and melted Monterey Jack cheese. Perfect for a hands-off meal with a rich green enchilada sauce and a delightful texture from corn tortillas slow-cooked to perfection.
Ingredients
Scale
For the chicken:
- 1.5 lbs. boneless skinless chicken breasts
- 1 tsp. salt
- ¼ tsp. pepper
- 16 oz. salsa verde
- 1 tsp. onion powder
- ½ tsp. garlic powder
For the casserole:
- 20 oz. green enchilada sauce (two 10 oz. cans)
- 1 cup sour cream
- ¼ cup green onions, chopped
- 5 oz. can fire roasted green chiles
- 2 cups Monterey Jack cheese, shredded
- 10 corn tortillas
Instructions
- Prepare the chicken: Add the chicken breasts to the slow cooker. Sprinkle with salt and pepper, then pour the salsa verde over the chicken evenly. Add onion powder and garlic powder for extra flavor. Cover with the lid.
- Cook chicken on low: Slow cook the chicken on low heat for 6 hours, allowing it to become tender and infused with the salsa verde and spices.
- Shred the chicken: After 6 hours, remove the chicken from the slow cooker onto a plate. Use two forks to shred the meat thoroughly.
- Discard the juices: Pour out and discard all the salsa and cooking juices left in the slow cooker, as they are too runny to use for the casserole layering.
- Combine casserole ingredients: Place the shredded chicken back into the dry slow cooker. Add the green enchilada sauce, chopped green onions, fire roasted green chiles, and sour cream. Stir everything together well.
- Add tortillas and cheese: Cut the corn tortillas into 8 strips each and stir them into the chicken mixture. Spread the mixture into an even layer inside the slow cooker, then sprinkle shredded Monterey Jack cheese evenly on top. For a different texture, you can layer the ingredients like a lasagna.
- Cook casserole on high: Cover with the lid and cook on high for 2 more hours, or until the casserole is hot and the cheese has fully melted.
- Garnish and serve: Sprinkle additional chopped green onions over the casserole just before serving. Serve warm and enjoy a hearty green chicken enchilada casserole!
Notes
- This recipe takes about 8 hours total with preparation and slow cooking time, perfect for a day when you want an easy, set-it-and-forget-it meal.
- Discarding the juices after cooking the chicken prevents the casserole from becoming too watery.
- Cutting tortillas into strips allows them to soak up the sauce evenly without becoming mushy.
- You can substitute the sour cream with Greek yogurt for a lighter option.
- For added spice, consider adding diced jalapeños or a pinch of cayenne pepper.
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
