Slow Cooker Chicken Sour Cream Enchilada Casserole

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 large yellow onion
• 32 ounces green enchilada sauce
• 12 soft corn tortillas (each cut into 4 strips)
• 2 1/2-3 cups chicken breasts (cooked boneless skinless)
• 4 cups monterey jack cheese
• 2 cups low-fat sour cream

Recipe

• 1 in a large skillet, heat the oil & add the onion , cooking until softened, about 5 minutes . set aside.
• 2 pour about 1/2c enchilada sauce into the cooker, and spread around.
• 3 in layers add 1/4 of the tortilla strips, 1/4 of remaining sauce, 1/3 of the onions, 1/3 of the chicken, and 1/4 of the cheese. repeat the layers two more times ending with the cheese. finish the casserole with the remaining tortilla strips, sauce, & cheese.
• 4 spoon the sour cream over the surface of the casserole in big dollops. use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. cover and cook on high for 2 hours, or on low 4-5 hours.
• 5 to serve, use a long handled spoon to reach down through all the layers for each serving. make sure each diner gets some of the sour cream.