Chicken Enchilada Casserole
(got rave reviews from my co-workers today!
Makes 6-8 servings
3-4 Lb chicken
1 medium onion, finely chopped
1 Tbsp oil
10 3/4 oz can Cream of Mushroom soup
10 3/4 oz can Cream of Chicken soup
1 cup Sour Cream
10 oz. can green enchilada sauce (I used the green Salsa Verde in a jar)
4.5 oz can of diced green chiles
20 corn tortillas
3 cups shredded cheddar cheese
1. Boil chicken. Shred meat and discard bones and skin (I used boneless skinless breasts and thighs and boiled therm with seasonings like salt, pepper, cumin, chili powder etc.)
2. Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, green enchilada sauce and green chiles. Heat until warm
3. Tear or cut tortillas into bite sized pieces
4. Layer 1/3 sauce, chicken, tortillas and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce on top
5. Cover. Cook on Low 5-6 hours, or High 2-3 hours
(got rave reviews from my co-workers today!
Makes 6-8 servings
3-4 Lb chicken
1 medium onion, finely chopped
1 Tbsp oil
10 3/4 oz can Cream of Mushroom soup
10 3/4 oz can Cream of Chicken soup
1 cup Sour Cream
10 oz. can green enchilada sauce (I used the green Salsa Verde in a jar)
4.5 oz can of diced green chiles
20 corn tortillas
3 cups shredded cheddar cheese
1. Boil chicken. Shred meat and discard bones and skin (I used boneless skinless breasts and thighs and boiled therm with seasonings like salt, pepper, cumin, chili powder etc.)
2. Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, green enchilada sauce and green chiles. Heat until warm
3. Tear or cut tortillas into bite sized pieces
4. Layer 1/3 sauce, chicken, tortillas and cheese in slow cooker, alternating layers. Repeat, ending with cheese and sauce on top
5. Cover. Cook on Low 5-6 hours, or High 2-3 hours
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