Go Back
Print

Crockpot White Chicken Enchilada Casserole

A complete and delicious meal - just add salsa, sour cream and maybe a salad and dinner is served!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours
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:

  1. In a large saucepan over medium heat, melt the butter.

  2. Using a whisk, add the flour and continue to whisk.

  3. Add the chicken stock, whisking constantly and allow to thicken.
  4. Add milk, spices and chilies and cook until thickened - remove from heat.
  5. Stir in the sour cream.

Crock Pot:

  1. Line the bottom with a layer of tortillas to completely cover the liner crock.
  2. Spoon ¼ of the sauce over the tortillas.
  3. Layer about 1 ⅓ c chicken over tortillas
  4. Sprinkle with 1 c shredded cheese.
  5. Repeat layers ending with the cheese.
  6. Cook on low for 6 hours or high 3 hours

Recipe Notes

Serving Suggestions:
salsa
sour cream
avocado slices
jalepenos