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Slow-Cooker Chicken Enchilada Casserole

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PREP TIME
30 min
COOKING TIME
240 min
TOTAL TIME
270 min
SERVINGS
10 servings
Dinner Mexican
Slow-Cooker Chicken Enchilada Casserole
Ingredients
  • 12 boneless, skinless chicken thighs
  • 1 (26 ounce) can condensed cream of chicken soup
  • 2 cloves garlic, chopped
  • 1 (16 ounce) container sour cream
  • 1 (7 ounce) can diced green chile peppers
  • 15 flour tortillas
  • 3 1/2 cups shredded Monterey Jack cheese
  • 1 (10 ounce) can sliced black olives
  • 1 bunch chives for garnish
  • black pepper to taste
Instructions
1
Place the chicken in a large container, submerge it completely under water, and heat it vigorously over high flames until the chicken reaches its desired level of doneness, approximately 10 minutes. Remove from heat and let it sit for a while before cutting it into tiny fragments.
2
Transfer the chicken pieces to a spacious container. Mix in the soup, garlic, sour cream, and green chiles until well combined.
3
Lightly coat the interior of a slow cooker with a non-stick cooking coating.
4
Tear tortillas into smaller pieces and create an overlapping layer across the bottom of the slow cooker using half of them. Add half of the chicken, half of the soup, and half of the cheese on top. Repeat this process with the remaining tortillas, chicken, soup, and cheese. Finish by adding a layer of black olives on top.
5
Place the slow cooker on the Low setting and let it cook for 3 to 4 hours. Garnish with chives before serving.