Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars
Rate this Recipe

Similar...

Nicole’s Crockin’ Breakfast Casserole

A Crockin’ Christmas with our tiny crockers assisting us… can’t get better than that! We love this breakfast casserole recipe for Christmas morning...

Triple Chocolate Mess

Great chocolate dessert served with ice-cream.

Angel Chicken

When we took our first bite of Kari’s creation, we had one word: Heavenly!
Submitted by Kari Routledge

Used 6-quart slow cooker

Prep Time 10 mins
Cook Time 6 hrs
Temp Low

Creamy Chicken Enchiladas – Quick and easy creamy chicken enchiladas

Ingredients

  • 1 Package corn tortillas
  • 1 large Can chicken
  • 16 Ounces sour cream
  • 2 Cans green chilies, drained
  • 1/2 Cup onion
  • 4 Cups shredded cheddar
  • 1/2 Cup shredded cheddar cheese
  • 1 (15 oz) Can tomato sauce

Directions

  1. Step One

    Mix chicken, sour cream, chilies, onion and 4 C. cheese in bowl.

  2. Step Two

    Cut tortillas in strips.

  3. Step Three

    Spray slow cooker with cooking spray.

  4. Step Four

    Layer 1/3 of the tortilla strips then chicken mixture and another layer of tortilla strips.

  5. Step Five

    Pour tomato sauce on top.

  6. Step Six

    Start again with chicken mixture then tortillas and tomato sauce until gone.

  7. Step Seven

    Sprinkle remaining ½ cup cheese on top.

  8. Step Eight

    Cook on low 5-6 hours.

Crockin' Reviews Add Review
  1. Crockin Girls

    Crockin Girls

    Thanks for the heads up on the tomato sauce missing from the ingredients list, Colleen! ENJOY!

  2. colleen J.

    Just put this in the crock pot. It looks delicious. You do need to add “tomato sauce” to the ingredient list. I used enchilada sauce. I also used the tomato and chile mixture instead of just chile. I cannot wait to dig in this evening!

Leave a Review

You must be logged in to post a comment.