Description
A comforting and flavorful Slow Cooker Green Chicken Enchiladas recipe that layers tender shredded chicken, tangy salsa verde, creamy enchilada sauce, and melted Monterey Jack cheese, all slow-cooked to perfection. This easy, set-it-and-forget-it casserole offers a hearty Mexican-inspired meal ideal for busy days.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs. boneless skinless chicken breasts
- 1 tsp. salt
- ¼ tsp. pepper
- 1 tsp. onion powder
- ½ tsp. garlic powder
Sauces and Mix-ins
- 16 oz. salsa verde
- 20 oz. green enchilada sauce (two 10 oz. cans)
- 1 cup sour cream
- ¼ cup green onions, chopped
- 5 oz. can fire roasted green chiles
Other Ingredients
- 2 cups Monterey Jack cheese, shredded
- 10 corn tortillas
Instructions
- Prepare and Season Chicken: Add the chicken breasts to the slow cooker. Sprinkle with salt and pepper evenly, then pour the salsa verde over the chicken. Add onion powder and garlic powder to infuse extra flavor. Cover with the lid.
- Slow Cook Chicken: Set the slow cooker to low and cook for 6 hours, allowing the chicken to become tender and soak up the salsa verde and spices.
- Shred Chicken: Remove the chicken from the slow cooker and place it on a plate. Using two forks, shred the chicken meat thoroughly.
- Discard Juices: Pour out and discard all the salsa and cooking juices remaining in the slow cooker to prevent excess moisture in the casserole.
- Mix Casserole Base: Return shredded chicken to the now empty slow cooker. Add the green enchilada sauce, chopped green onions, fire roasted green chiles, and sour cream. Stir well to combine all ingredients evenly.
- Add Tortilla Strips: Cut each corn tortilla into 8 strips and fold them into the chicken mixture. Spread the mixture evenly inside the slow cooker. Sprinkle the shredded Monterey Jack cheese evenly on top. Optionally, layer like a lasagna for different texture.
- Cook Casserole: Cover with the lid and cook on high for an additional 2 hours until the casserole is hot through and the cheese is completely melted.
- Garnish and Serve: Just before serving, sprinkle with additional chopped green onions. Serve warm and enjoy this hearty enchilada casserole.
Notes
- This recipe takes about 8 hours total, perfect for an easy, hands-off meal.
- Discard juices after slow cooking chicken to prevent watery casserole.
- Cutting tortillas into strips helps them soak sauce without becoming mushy.
- Substitute sour cream with Greek yogurt for a lighter version.
- Add diced jalapeños or cayenne pepper for extra spice.
Keywords: slow cooker, enchiladas, green chicken enchiladas, salsa verde, Mexican casserole, slow cooked chicken, easy dinner