Here is a recipe that we have not had in over 20 years. My mother Mary made this for us when she came to visit us in Virginia. We’ve tried to remember the recipe over the years, but it just was not quite the same. After finding a few recipes and experimenting we’ve perfected a great recipe for it. It was originally one of those canned soup recipes, but we’ve changed it to use scratch ingredients for more control, so give it a try and feel free to modify to your heart’s desire.
Crockpot White Chicken Enchilada Casserole
Prep Time
15 mins
Cook Time
4 hrs
A complete and delicious meal – just add salsa, sour cream and maybe a salad and dinner is served!
Course:
Main Course
Cuisine:
Mexican
Servings: 8
Calories: 980 kcal
Ingredients
- ⅓ c butter
- ⅓ c flour
- 3 c. chicken broth
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 4 oz green chilies 1 can 4oz
- 1 cup sour cream
- 4 cup cooked and shredded chicken
- 20 flour tortillas
- 4 cup shredded cheese
- 1 cup milk
Instructions
Sauce:
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In a large saucepan over medium heat, melt the butter.
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Using a whisk, add the flour and continue to whisk.
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Add the chicken stock, whisking constantly and allow to thicken.
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Add milk, spices and chilies and cook until thickened – remove from heat.
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Stir in the sour cream.
Crock Pot:
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Line the bottom with a layer of tortillas to completely cover the liner crock.
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Spoon ¼ of the sauce over the tortillas.
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Layer about 1 ⅓ c chicken over tortillas
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Sprinkle with 1 c shredded cheese.
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Repeat layers ending with the cheese.
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Cook on low for 6 hours or high 3 hours
Recipe Notes
Serving Suggestions:
salsa
sour cream
avocado slices
jalepenos