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Chicken enchiladas casserole with green sauce and sour cream in a slow cooker.
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4.67 from 3 votes

Slow Cooker Sour Cream Chicken Enchilada Casserole

This easy sour cream chicken enchilada casserole calls for just a couple of chicken breasts, salsa verde, green enchilada sauce, chiles, and few other staple Mexican ingredients for a tasty dish your whole family will enjoy.
Prep Time25 minutes
Cook Time8 hours
Total Time8 hours 25 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Sarah Olson

Equipment

Ingredients

For the chicken:

  • 1.5 lbs. boneless skinless chicken breasts
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 16 oz. salsa verde
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder

For the casserole:

  • 20 oz. green enchilada sauce (two 10 oz. cans)
  • 1 cup sour cream
  • ¼ cup green onions
  • 5 oz. can fire roasted green chiles
  • 2 cups monterey jack cheese shredded
  • 10 corn tortillas
US Customary - Metric

Instructions

  • NOTE: This is an 8 hour recipe; 6 hours to cook the chicken and 2 hours to cook the casserole after it is assembled.
    Add the chicken to the slow cooker. Sprinkle over the salt and pepper. Pour over the salsa verde.
  • Place the lid on the slow cooker and cook on low for 6 hours.
  • When the cooking time is up. REMOVE the chicken on to a plate and shred with two forks.
  • DISCARD all the salsa and juices in the slow cooker, this is TOO runny to use for the enchiladas.
  • Add the shredded chicken to the dry slow cooker.
  • Add the green enchilada sauce, green onions, green chiles and sour cream. Stir. Next, cut the tortillas into strips (I cut them into eight pieces each). Add the tortillas to the chicken mixtures and stir. Spread out into an even layer. Sprinkle over the cheese. (If desired you can layer this like lasagna instead).
  • Place the lid back on the slow cooker and cook on HIGH for 2 hours longer. Or until the enchilada casserole is hot and melty. Sprinkle with remaining green onions.
  • Serve and enjoy!

Notes

  • Leftovers can be stored in an airtight container and kept in the fridge for up to 4 days. Heat the leftover chicken on the stovetop or in a baking dish until warmed throughout.

Nutrition

Calories: 391kcal | Carbohydrates: 27g | Protein: 29g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 1676mg | Potassium: 583mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1303IU | Vitamin C: 12mg | Calcium: 281mg | Iron: 2mg

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