Slow Cooker Chicken Enchiladas Verdes Casserole

Source: combo of several recipes plus a little Mama Jan Original
  • 2½ cups cooked chicken, shredded or cubed (2-3 chicken breasts)
  • 1 cup asadero or Asiago cheese, shredded (divided)
  • 1/2 medium onion, chopped
  • garlic (a couple cloves), minced
  • 1/3 C fresh cilantro, finely chopped (subs. green onions, sliced)
  • 1/3 C lowfat sour cream
  • 1 4-oz. can chopped green chiles (optional, for heat)
  • 1 T lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 14-oz. can mild green enchilada sauce (or try the homemade sauce from this recipe if you have time!)
  • 18 6-inch corn tortillas, cut into quarters
  1. Combine chicken, 1/2 cup of the cheese, onion, garlic, cilantro, sour cream, canned chiles (if desired), lime juice, cumin, salt and pepper in a medium bowl.
  2. Spread 1/2 cup of the enchilada sauce on the bottom of your slow cooker.
  3. Layer 1/3 of your tortilla quarters, then half the chicken mixture, 1/3 of your tortillas quarters, the remaining half of the chicken mixture, and finally the remaining tortilla quarters.
  4. Pour the remaining enchilada sauce on top.  Sprinkle with remaining 1/2 cup of cheese.
  5. Cook on low for 3-4 hours.
Conventional Oven option:
Follow instructions using a 9x13 casserole dish.  Cover with foil and bake 30-40 minutes at 350°.
Kitchen Tip:
For shredded chicken (my favorite in any Mexican dish), I place the chicken breasts in my slow cooker.  Sprinkle with salt and pepper then pour in enough water or chicken broth to cover the breasts.  Cook on high for 3-4 hours or low for 6-8 hours.  Remove and shred!  You can make a bunch and a time and then freeze it in portions.  Be sure to remove as much air as possible so your chicken doesn't get freezer burn!