Slow Cooker Chicken Sour Cream Enchilada Casserole

Submitted by mrs.trs

"Found in Not Your Mother's Slow Cooker Cookbook"

 

• Ready In: 2hrs
• Ingredients: 7
• Serves: 8

ingredients

• 1 tablespoon vegetable oil
• 1 large yellow onion
• 32 ounces green enchilada sauce
• 12 soft corn tortillas (each cut into 4 strips)
• 2 1⁄2 - 3 cups chicken breasts (cooked boneless skinless)
• 4 cups monterey jack cheese
• 2 cups low-fat sour cream

directions

1. In a large skillet, heat the oil & add the onion , cooking until softened, about 5 minutes . Set aside.
2. Pour about 1/2C enchilada sauce into the cooker, and spread around.
3. In layers add 1/4 of the tortilla strips, 1/4 of remaining sauce, 1/3 of the onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, & cheese.
4. Spoon the sour cream over the surface of the casserole in big dollops. Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. Cover and cook on high for 2 hours, or on low 4-5 hours.
5. To serve, use a long handled spoon to reach down through all the layers for each serving. Make sure each diner gets some of the sour cream.

Reviews

[photogjeff]

For the amount of work that goes into "layering" the components, I had a much higher expectation of this dish. When we scooped it out of the slow cooker, the green enchilada sauce had taken over. I turned to my girlfriend and said, "Well, now I know what a mexican-style jelly would taste like." The flavor is okay. The texture is goofy. The appearance is -- well, don't try putting this plate in front of a kid. Further proof that spanish food doesn't belong in a slow cooker. I'm going to have to go to Taco Bell to forget about this concoction.