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Over head shot of slice of chicken layered enchilada casserole. Topped with a drizzle of salsa, jalapeno slices, and a scoop of sour cream.

Slow Cooker Layered Chicken Enchilada Recipe

Layers of flour tortillas, creamy chicken flavorful filling, grated cheese, all stacked in a slow cooker and baked to perfection create this easy layered chicken enchilada casserole.
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Prep Time 10 minutes
Cook Time 4 hours
Additional Time 45 minutes
Total Time 4 hours 55 minutes
Servings 8 servings
Calories 568 kcal

Ingredients
  

  • 5 - 8 inch flour tortillas soft taco size
  • 3 cups cooked chicken shredded
  • 4 cups grated cheese
  • 1 - 10.5 ounce can cream of chicken soup
  • 1/2 cup sour cream
  • 2 Tablespoons dried onion flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 cup salsa Verde
  • 1 jalapeno diced (optional)
  • 2 Tablespoons fresh diced cilantro for garnish
  • Fresh Salsa sliced avocado, and sour cream as toppings

Instructions
 

  • In a medium bowl combine chicken, cream of chicken soup, sour cream, dried onion, cumin, pepper, salsa verde, and diced jalapeno (optional) and mix until well combined.
  • Spray slow cooker with non-stick cooking spray.
  • Spread a small amount of chicken filling on bottom of slow cooker. Begin to layer ingredients starting with one flour tortilla.
  • Top tortilla with 2/3 cup chicken filling. Spread filling evenly over tortilla. Sprinkle filling with 3/4 cup of grated cheese.
  • Repeat layers ending with cheese on top.
  • Set on low. Bake for 4 hours. Turn heat off and allow to set for 45 minutes.
  • Top with salsa, sour cream, and jalapeno's. Sprinkle with chopped cilantro.

Nutrition

Serving: 11/2 cupsCalories: 568kcalCarbohydrates: 28gProtein: 31gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 119mgSodium: 968mgFiber: 3gSugar: 2g
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