Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Crockpot White Chicken Enchilada Casserole
A complete and delicious meal - just add salsa, sour cream and maybe a salad ad dinner is served!
Course
Main Dish
Cuisine
Mexican
Keyword
crockpot, crockpot white chicken enchilada casserole
Prep Time
15
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
15
minutes
minutes
Servings
8
Calories
682
kcal
Author
Dina-Marie
Ingredients
⅓
cup
butter
⅓
cup
flour
corn starch may be used
3
cup
chicken broth
½
teaspoons
cumin
½
teaspoons
cayenne pepper
½
teaspoons
onion powder
½
teaspoons
garlic powder
1 4
oz
can green chilies
1
cup
sour cream
4
cup
cooked and shredded chicken
20
flour tortillas
corn tortillas may be used
4
cup
shredded cheese
1
cup
milk
Instructions
For Sauce:
In a large saucepan over medium heat, melt the butter.
Using a whisk, add the flour (or cornstarch) and continue to whisk.
Add the chicken stock, whisking constantly and allow to thicken.
Add milk, spices and chilies and cook until thickened - remove from heat.
Stir in the sour cream.
In Crock Pot, layer as follows:
Line the bottom with a layer of tortillas to completely cover the liner crock.
Spoon ¼ of the sauce over the tortillas.
Layer about 1 ⅓ c chicken over tortillas
Sprinkle with 1 c shredded cheese.
Repeat layers ending with the cheese.
Cook on low for 6 hours or high 3 hours
Notes
Serving Suggestions:
salsa
sour cream
avocado slices
jalepenos
For Gluten-free Variation:
Use cornstarch instead of the flour
Use corn tortillas instead of flour tortillas
Nutrition
Serving:
1
serving
|
Calories:
682
kcal
|
Carbohydrates:
47
g
|
Protein:
32
g
|
Fat:
40
g
|
Saturated Fat:
20
g
|
Trans Fat:
1
g
|
Cholesterol:
124
mg
|
Sodium:
1334
mg
|
Potassium:
466
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
979
IU
|
Vitamin C:
9
mg
|
Calcium:
451
mg
|
Iron:
4
mg