White Chicken Enchilada Slow-Cooker Casserole Recipe - Allrecipes.com
White Chicken Enchilada Slow-Cooker Casserole Recipe
  • READY IN 4+ hrs

White Chicken Enchilada Slow-Cooker Casserole

Recipe by  

"An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    4 hrs
  • READY IN

    4 hrs 30 mins

Directions

  1. Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
  2. Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
  3. Spray the inside of slow cooker lightly with non-stick cooking spray.
  4. Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
  5. Cook on Low setting for 3 to 4 hours. Top with chives.
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Footnotes

  • Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2007

To give it 5 stars, add cumin. You can also layer this in a pyrex dish and bake at 350 for 45 minutes.

 
Most Helpful Critical Review
May 17, 2006

This was okay, but I don't think I'll make it again. It's a lot of food; it filled my 6-quart slow coooker. It was easy enough to make, but there wasn't anything special or unique about it. The recipe didn't specify what size tortilla to use, so I used soft taco size. Seven on each layer was far, far too much. I ended up with hard, dry tortilla layered between soupy cheese. Also, the combination of sour cream, cream of chicken soup, and chicken needs something to kick it up. One 7-ounce jar of chiles is not enough. I added 3 tablespoons of hot chili garlic sauce, and that made it more distinctive. Also, the recipe specified 15 chicken thighs, but not the amount of chicken breasts. I used four large breast, and that was not enough; I couldn't taste the chicken around all the tortillas. If I were to make this again, I would half everything, use 4 chicken breasts, and add some mixed vegatables. Over 800 calories a serving is a lot, and I personally don't think it's worth it.

 
Jan 24, 2008

Awesome! I was suprised at how good and creamy this was. If you are looking for a lower cal/fat alternative, use light sourcream. The cream and soup make a suprisingly cheesesy consistency. Leave the cheese out altogether or sprinkle it on after its done and you've tasted it. You will be suprised. You dont even need the cheese. I used a can of tomatoes with the green chilies inside w/ lemon, then chopped up a tiny bit of green chile for added bite. (If you dont like spice, skip added chile). Used 1/4 tsp. garlic power instead of garlic clove and cilantro cause I had some.

 
Aug 10, 2006

This is my families new favorite dinner. I used Pilgrim Prides Eat Well Stay Healthy lime chicken breast. They are precooked so you simply heat them up in the mircowave and chop them up. I also substituted Rotel, drained, for the green chili's and used jalapeno sour cream dip for 1/2 the sour cream and added a can of black beans, drained. The tortillals will get mushy if you leave it in the crock pot too long.

 
Mar 26, 2007

This is a great recipe, but it needs a little added zip. The first time I made it, I used pepper jack cheese and offered diners jalapeno peppers and taco sauce on the side. The second time I made it, I put in about 2/3 of a jar of Mrs. Renfros Green Chile sauce. I made it for a church potluck and it was a hit! Definitely a keeper in our house, with the added help.

 
Nov 24, 2005

I loved this recipe. I ended up cooking it in the oven instead of the crockpot and I used corn tortillas because my family likes the corn texture better. This is almost like a recipe I used to make, but the addition of the sour cream makes it much better.

 
Dec 04, 2006

My fiancee actually wanted to eat this 2 nights in a row! That NEVER happens! When we were making this, we left out half of the tortillas because it seemed like to much- DON'T! I wish I's put all of them in, and will do so next time. And the time after that, and the time after that... I'll be making this again.

 
Nov 23, 2010

A great "throw together" dinner! Like other reviewers, I spiced it up, adding chili powder, cumin, and habanero. I did not have any black beans on hand, so I added a can of "Grillin'Beans" (the Santa Fe style), which worked out well. I cooked it on high for only an hour and half.The final result was a tasty cross between a flavorful rib-sticking, creamy chunky soup and a Mexican stew. I plan to experiment with adding more liquids as I think it has the potential to be a great tortilla soup!

 

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Nutrition

  • Calories
  • 824 kcal
  • 41%
  • Carbohydrates
  • 66.4 g
  • 21%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 44 g
  • 68%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 40 g
  • 80%
  • Sodium
  • 1931 mg
  • 77%

* Percent Daily Values are based on a 2,000 calorie diet.

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