Chicken Enchilada Casserole

READY IN: 1hr 15mins




  • Place chicken thighs (can be frozen) into a crock pot/slow cooker, and pour the 14 oz can of diced tomatoes and green chilies over the top--cook on low 6-8 hours.
  • Preheat oven to 350ºF.
  • Spray a 9 x 13" pan with non-stick spray.
  • In a large bowl, use a hand mixer to mix cream cheese until whipped and soft.
  • Add sour cream to cream cheese, and mix until smooth.
  • Using a slotted spoon or strainer, scoop out whole chicken thighs, tomatoes, and green chilies--leaving behind as much juice as possible in the crock pot/slow cooker, and place it into your sour cream/cream cheese mixture.
  • Mix until chicken is shredded and it is all well blended.
  • Place 1/2 cup green enchilada sauce in bottom of 9 x 13" pan, and spread around.
  • Place 6 corn tortillas over bottom of the pan overlapping slightly.
  • Spread about 1/3 of your chicken mixture on top of the tortillas.
  • Pour 1/2 cup-2/3 cup of green enchilada sauce on top of chicken mixture.
  • Sprinkle about 1 cup of shredded cheddar cheese on top of enchilada sauce.
  • Place 6 more corn tortillas, and repeat steps 10-12 with second 1/3 of chicken mixture.
  • Place 6 more corn tortillas, and repeat steps 10-12 with last 1/3 of chicken mixture.
  • Place 6 more corn tortillas on top, pour remaining green enchilada sauce over tortillas, and spread so that all the tortillas are covered.
  • Sprinkle any remaining cheese over top.
  • Bake for about 60 minutes or until bubbling and slightly brown on top.
  • Let cool for 10-20 minutes before serving, if you can, to allow layers to set.
  • Serve with additional sour cream, guacamole, or other toppings or sides.