Crockpot White Chicken Enchilada Casserole
A complete and delicious meal - just add salsa, sour cream and maybe a salad ad dinner is served!
Servings 8
Calories 682kcal
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
- Use cornstarch instead of the flour
- Use corn tortillas instead of flour tortillas