Description
This Slow Cooker Green Chicken Enchilada Casserole is a comforting and flavorful dish that combines tender shredded chicken with zesty salsa verde, green enchilada sauce, and melty Monterey Jack cheese. Perfectly layered with corn tortillas and slow-cooked to perfection, this casserole is an easy, set-it-and-forget-it Mexican-inspired meal that feeds a crowd.
Ingredients
Scale
For the Chicken:
- 1.5 lbs. boneless skinless chicken breasts
- 1 tsp. salt
- ¼ tsp. pepper
- 16 oz. salsa verde
- 1 tsp. onion powder
- ½ tsp. garlic powder
For the Casserole:
- 20 oz. green enchilada sauce (two 10 oz. cans)
- 1 cup sour cream
- ¼ cup green onions, sliced
- 5 oz. can fire roasted green chiles
- 2 cups Monterey Jack cheese, shredded
- 10 corn tortillas
Instructions
- Prepare the Chicken: Add the chicken breasts to the slow cooker. Sprinkle salt, pepper, onion powder, and garlic powder evenly over the chicken. Pour the salsa verde on top to coat the chicken.
- Slow Cook the Chicken: Cover the slow cooker with the lid and cook on low for 6 hours until the chicken is tender and cooked through.
- Shred the Chicken: Remove the cooked chicken onto a plate. Using two forks, shred the chicken into bite-sized pieces.
- Discard Excess Liquid: Pour out and discard the salsa verde and juices left in the slow cooker, as they are too runny for the casserole.
- Add Ingredients to Slow Cooker: Return the shredded chicken to the empty slow cooker insert. Add the green enchilada sauce, sour cream, green onions, and fire roasted green chiles. Stir well to combine all the ingredients.
- Prepare and Add Tortillas: Cut the corn tortillas into strips (about 8 pieces each). Add the tortilla strips to the chicken mixture and stir gently to combine. Spread the mixture evenly in the slow cooker.
- Add Cheese Layer: Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole mixture. If preferred, layer the casserole like a lasagna instead of mixing everything.
- Cook the Casserole: Replace the lid and cook on high for an additional 2 hours, or until the casserole is heated through and the cheese is melted and bubbly.
- Garnish and Serve: Once cooked, sprinkle additional sliced green onions on top for garnish. Serve warm and enjoy your hearty green chicken enchilada casserole!
Notes
- Discarding the salsa verde liquid after cooking the chicken ensures the casserole won’t be too watery.
- Cutting the tortillas into strips allows them to soften evenly throughout the casserole.
- If you prefer a layered casserole, layer chicken mixture, tortillas, and cheese like a lasagna instead of mixing.
- Use fire roasted green chiles for a smoky flavor boost.
- This casserole can be made ahead and reheated in the slow cooker or oven.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
