White Chicken Enchilada Slow-Cooker Casserole

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.

Step: 1

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.

Step: 2

Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.

Step: 3

Spray the inside of slow cooker lightly with non-stick cooking spray.

Step: 4

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.

Step: 5

Cook on Low setting for 3 to 4 hours. Top with chives.

Per Serving: 824 calories; protein 40g; carbohydrates 66.4g; fat 44g; cholesterol 123.4mg; sodium 1930.9mg.

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Having the right kitchen tools is just as one most required as having the right ingredients . This includes everything from pots, pans, bowls and utensils to those essential items that are easy to forget, like as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner foods are a likely for any home chef.