Slow Cooker Chicken Sour Cream Enchilada Casserole
Dive into the ultimate comfort food with this Slow Cooker Chicken Sour Cream Enchilada Casserole, a creamy, cheesy, and irresistibly flavorful dish that's perfect for busy weeknights or cozy family dinners. This recipe combines tender, slow-cooked chicken infused with zesty green enchilada sauce, tangy sour cream, and a medley of spices like cumin, garlic, and onion powder for a rich, layered flavor. Corn tortillas and gooey cheddar cheese are layered into a casserole right in your slow cooker, creating a dish that's as easy to prepare as it is delicious. Topped with fresh cilantro and green onions for a vibrant finish, this casserole is a hassle-free crowd-pleaser that feels like a warm hug on a plate. With minimal prep time and the magic of slow cooking, this dish brings restaurant-quality enchiladas to your table with a fraction of the effort.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 16 ounces Green enchilada sauce
- 10.5 ounces Cream of chicken soup
- 1 cup Sour cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 8 pieces Corn tortillas
- 2 tablespoons Chopped cilantro
- 2 tablespoons Chopped green onions (optional for garnish)
Instructions
Place the boneless, skinless chicken breasts in the bottom of the slow cooker.
In a mixing bowl, combine green enchilada sauce, cream of chicken soup, sour cream, garlic powder, onion powder, cumin, salt, and black pepper. Stir until smooth and well-mixed.
Pour the sauce mixture over the chicken in the slow cooker, ensuring the chicken is fully covered.
Set the slow cooker to 'low' and cook for 4 hours, or until the chicken is tender and fully cooked through (internal temperature of 165°F).
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the sauce in the slow cooker and stir to combine.
Cut the corn tortillas into quarters. These will act as the casserole layers.
In a 6-quart or larger slow cooker, begin layering the casserole. Start with a thin layer of the chicken mixture, followed by a layer of tortilla pieces, and then a layer of shredded cheddar cheese. Repeat the layering process until all the ingredients are used, ending with a layer of cheese on top.
Cover the slow cooker and cook on low for an additional 30 minutes, or until the cheese is melted and bubbly.
Once cooked, sprinkle the top with chopped cilantro and green onions, if desired, for garnish.
Serve the casserole hot and enjoy!
Nutrition Facts
Calories |
3212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 8348 mg | 363% | |
| Total Carbohydrate | 250.1 g | 91% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 43.1 g | ||
| Protein | 210.4 g | 421% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 2465 mg | 190% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3136 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
