Slow Cooker Chicken Sour Cream Enchilada Casserole Food

WHITE CHICKEN ENCHILADA SLOW-COOKER CASSEROLE

Steps:

• 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.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Place chicken thighs (can be frozen) into a crock pot/slow cooker, and pour the 14 oz can of diced tomatoes and green chilies over the top--cook on low 6-8 hours.
• Preheat oven to 350ºF.
• Spray a 9 x 13" pan with non-stick spray.
• In a large bowl, use a hand mixer to mix cream cheese until whipped and soft.
• Add sour cream to cream cheese, and mix until smooth.
• Using a slotted spoon or strainer, scoop out whole chicken thighs, tomatoes, and green chilies--leaving behind as much juice as possible in the crock pot/slow cooker, and place it into your sour cream/cream cheese mixture.
• Mix until chicken is shredded and it is all well blended.
• Place 1/2 cup green enchilada sauce in bottom of 9 x 13" pan, and spread around.
• Place 6 corn tortillas over bottom of the pan overlapping slightly.
• Spread about 1/3 of your chicken mixture on top of the tortillas.
• Pour 1/2 cup-2/3 cup of green enchilada sauce on top of chicken mixture.
• Sprinkle about 1 cup of shredded cheddar cheese on top of enchilada sauce.
• Place 6 more corn tortillas, and repeat steps 10-12 with second 1/3 of chicken mixture.
• Place 6 more corn tortillas, and repeat steps 10-12 with last 1/3 of chicken mixture.
• Place 6 more corn tortillas on top, pour remaining green enchilada sauce over tortillas, and spread so that all the tortillas are covered.
• Sprinkle any remaining cheese over top.
• Bake for about 60 minutes or until bubbling and slightly brown on top.
• Let cool for 10-20 minutes before serving, if you can, to allow layers to set.
• Serve with additional sour cream, guacamole, or other toppings or sides.

SLOW COOKER CHICKEN SOUR CREAM ENCHILADA CASSEROLE

Steps:

• In a large skillet, heat the oil & add the onion , cooking until softened, about 5 minutes . Set aside.
• Pour about 1/2C enchilada sauce into the cooker, and spread around.
• In layers add 1/4 of the tortilla strips, 1/4 of remaining sauce, 1/3 of the onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, & 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 4-5 hours.
• To serve, use a long handled spoon to reach down through all the layers for each serving. Make sure each diner gets some of the sour cream.

CROCK-POT SLOW COOKER ENCHILADA CASSEROLE

Steps:

• Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.

SOUR CREAM ENCHILADA CASSEROLE

Steps:

• In large, shallow dish, mix water and 2 Tablespoons picante sauce.
• Place tortillas in mixture for 5 minutes, then drain.
• Brown ground beef and onion in heavy skillet, then drain.
• Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and 1/4 cup picante sauce.
• Simmer meat mixture for 5 minutes.
• In heavy saucepan, melt butter over low heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly, until bubbly and thickened.
• Remove from heat and add sour cream, stirring until well blended.
• Place 1/2 of tortillas in a 13 x 9 x 2 inch baking dish.
• Pour 1/2 of sour cream mixture over tortillas.
• Spoon 1/2 of meat mixture evenly over sauce.
• Sprinkle 1/2 of cheese over meat mixture.
• Repeat layers with other half of ingredients.
• Bake in pre-heated 375 degree oven for 25 minutes.

SLOW COOKER CHICKEN IN SOUR CREAM SAUCE (CROCK POT)

Steps:

• Combine the first four ingredients and rub over chicken.
• Place chicken in crock pot.
• Combine the soup, sour cream, broth and mushrooms.
• Pour over chicken.
• Cover and cook on low for 4-8 hours or until a meat thermometer reads 170°.
• Thicken the sauce if desired.