Slow Cooker Chicken Sour Cream Enchilada Casserole

Found in Not Your Mother's Slow Cooker Cookbook

• Ready In: 2 hrs
• 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.