easy creamy crockpot chicken enchilada casserole

Prawn

Easy Creamy Crockpot Chicken Enchilada Casserole

This easy creamy crockpot chicken enchilada casserole takes only minutes to assemble. Tomatillo salsa and sour cream flavor the saucy chicken; corn tortilla wedges and pepper Jack cheese add the elements of green enchiladas to this comforting dish.

Ingredients

3 skinless, boneless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 1/2 cups tomatillo salsa or green enchilada sauce
1/2 cup sour cream, plus more for serving if desired
8 (6 inch) corn tortillas
8 ounces pepper jack cheese, shredded
salsa, chopped fresh cilantro, and sliced avocado, for serving (optional)

Directions

Place chicken in crockpot and season with salt, pepper, garlic powder, and chili powder. Pour over salsa verde or enchilada sauce; cover and cook on High for 2 hours or Low for 3 1/2 hours.
Shred chicken and stir in sour cream. Reserve 1/4 of the tortillas and stir in remaining tortilla pieces along with 1 1/4 cups cheese. Top with reserved tortilla triangles and remaining cheese. Cover and cook on High for 1 hour.
Let stand 5 minutes before serving. Serve topped with desired toppings.