Chicken Enchilada Layer in Crock Pot

Chicken Enchilada Layer in Crock Pot

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tbsp vegetable oil

  • 1

    large yellow onion, chopped

  • 1

    24-32 ounce can green chile enchilada sauce

  • 1 dozen

    soft corn tortillas, each one cut into 4 strips

  • 2½ to 3

    cups cooked boneless, skinless chicken, cut into ¾ inch pieces

  • 4

    cups finely shredded monterey jack cheese

  • 2

    cups sour cream (reduced fat is ok)


In a large skillet, heat the oil over medium-high heat, then add the onion and cook, stirring, until softened, about 5 minutes. Set aside. Pour about 1/2 cup of the enchilada sauce into the slow cooker; tilt to spread it around. In layers add one-quarter of the tortilla strips, one-quarter of the remaining sauce, one-third of the sauteed onion, one-third of the chicken, and one-quarter of the cheese. Repeat the layers two more times, ending withe the cheese. Finish the casserole with the remaining tortilla strips, sauce, and cheese. Spoon the sour cream over the surface of the casserole in big dollops. Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. Cover and cook on high for 2 hours, or on low for 4-5 hours. To serve, use a long-handled spoon to reach down through all of the layers for each serving. Make sure each diner gets some of the sour cream.


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