Slow Cooker Chicken Enchiladas Verde
Leftover chicken slow cooker enchiladas recipe with rotisserie can be made quickly for a cheap Mexican dinner. In a Crock Pot is easy.
Servings: 8
Cost: 15
Equipment
- 1 slow cooker
Ingredients
- 5 c chicken precooked, shredded or chopped
- 28 oz green enchilada sauce
- 8 oz cream cheese softened
- 7 oz green chiles chopped
- 1 c sour cream
- 20 corn tortillas
- 4 c cheese monterey jack
Instructions
- Prepare the slow cooker liner with nonstick cooking spray. In a large bowl, mix together the precooked diced chicken, half the enchilada sauce, cream cheese, green chiles, and sour cream until well blended.
- Layer the casserole in the slow cooker by adding enough of the chicken mixture to cover the bottom. Then add a layer of tortillas, overlapping to cover the bottom contents, a small amount of enchilada sauce, and then a sprinkle of cheese.
- Continue adding layers in this order ending with the remaining enchilada sauce and cheese. Cover and cook on low for 5 to 6 hours. Serve topped with sour cream, shredded cheese, and/or chopped cilantro..
Video
Nutrition
Serving: 2oz | Calories: 727kcal | Carbohydrates: 43g | Protein: 34g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1489mg | Potassium: 371mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1888IU | Vitamin C: 6mg | Calcium: 516mg | Iron: 2mg