WhiteChicken Enchilada Crockpot Casseroe

iVillage Member
Registered: 10-13-2010
WhiteChicken Enchilada Crockpot Casseroe
1
Fri, 03-14-2008 - 1:54pm
White Chicken Enchilada Crockpot Casserole
INGREDIENTS
15 boneless, skinless chicken thighs or breasts
1 (26 ounce) can condensed cream of chicken soup
2 cloves garlic, chopped (optional)
1 (16 ounce) container sour cream
1 (7 ounce) can diced green chile peppers
15 flour tortillas
3 1/2 cups shredded Monterey Jack cheese
1 (10 ounce) can sliced black olives (optional)
chives for garnish (optional)
black pepper to taste

DIRECTIONS
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.
Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream,
and green chiles.
Spray the inside of slow cooker lightly with non-stick cooking spray.
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.
Cook on Low setting for 3 to 4 hours. Top with chives.

Margaret-L

iVillage Member
Registered: 07-23-2003
Fri, 03-14-2008 - 2:27pm
Sounds fantastic.
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