"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." — TRISTA5
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boneless, skinless chicken thighs or breasts
1 (26 ounce) can
condensed cream of chicken soup
1 (16 ounce) container
1 (7 ounce) can
diced green chile peppers
3 1/2 cups
shredded Monterey Jack cheese
1 (10 ounce) can
sliced black olives
chives for garnish
black pepper to taste
To give it 5 stars, add cumin. You can also layer this in a pyrex dish and bake at 350 for 45 minutes.
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.
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.
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.
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.
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.
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.
We loved this. It served 5 adults and a couple kids. I have more of a narrow and tall slow cooker and I made three layers instead of two and I used a few less tortillas. I also used chicken breasts...I would probably use about 5 next time. I also added a little taco seasoning to the chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chicken Enchilada Slow-Cooker Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 396
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