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Slow Cooker Enchilada Casserole

Slow Cooker Enchilada Casserole

LeAnn
If you love enchiladas but don't love the prep, this Slow Cooker Enchilada Casserole is about to become your new favorite dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Course Main Course
Cuisine Mexican
Servings 8

Equipment

  • 1 slow cooker

Ingredients
  

  • 3 large boneless, skinless chicken breasts
  • 1 tbsp avocado or olive oil
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1 15 oz can mild green enchilada sauce
  • 1 12 oz jar salsa verde
  • 1/2 cup sour cream
  • 8 small corn tortillas, cut into strips
  • 2 cups shredded Mexican blend or Colby Jack cheese
  • Toppings:  Sour cream, fresh chopped cilantro, diced or sliced avocado, sliced jalapenos, chopped green onions, chopped tomatoes (customize toppings to your liking) 

Instructions
 

  • NOTES: *Hearty on its own but great with a side of rice or green salad. *Add drained black beans or frozen corn to enchiladas when you add the tortillas and cheese. *Add 1 tsp chili powder to onions when cooking for more spice. *Add more cheese if you like it really cheesy. *Store leftovers in an airtight container for up to 4 days. *Freeze for up to 2 months.  *Thaw overnight in the fridge before reheating. *Microwave individual portions or warm leftovers in a skillet over low heat.
Keyword Slow Cooker Enchilada Casserole, Chicken Enchilada Casserole, Enchiladas, Mexican Dishes, Easy, Slow Cooker Meals
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