Mexican

Chicken Enchilada Casserole (slow cooker) is for Dinner.

Chicken Enchilada Casserole (slow cooker) takes several minutes to prepare.

Chicken Enchilada Casserole (slow cooker) takes several minutes to cook.

Chicken Enchilada Casserole (slow cooker) makes 8 servings.

The ingredients for Chicken Enchilada Casserole (slow cooker) are:

1 tbsp Vegetable Oil
1 Large Yellow Onion
24 oz. Green Chile Enchilada Sauce
12 Soft Corn Tortillas, each one cut into 4 strips
2 1/2 to 3 cups Cooked Boneless, Skinless Chicken, cut into 3/4-inch pieces
3 cups Finely Shredded Monetery Jack Cheese

Here is how you make Chicken Enchilada Casserole (slow cooker):

1. Heat oil in a large skillet over medium-high heat. Add the onion and cook, stirring until softened, about 5 minutes. Set aside.2. Pour about 1/2 cup of the enchilada sauce into the slow cooker; tilt to spread it around. In layers add 1/4 of the tortilla strips, 1/4 of the remaining sauce, 1/3 of hte sauteed 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, and cheese.3. Cover and cook on high for 2 hours or on low for 4 to 5 hours. To serve, use a long-handled spoon to reach down through all of the layers for each serving. Number of Servings: 8Recipe submitted by SparkPeople user CARADAWN.

The nutritional information for Chicken Enchilada Casserole (slow cooker) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 335.7

• Total Fat: 16.8 g
• Cholesterol: 77.9 mg
• Sodium: 725.6 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 2.2 g
• Protein: 25.5 g

Chicken Enchilada Casserole (slow cooker) is Mexican cuisine.