Chicken Ole
Slow cooker chicken enchilada casserole layered with flour tortillas, creamy soup sauce, green chili salsa, sour cream, and melted cheddar. Feeds a crowd of 12.
YIELD
12 servingsPREP
15 minCOOK
4 hrsREADY
4 hrsEnchilada flavors without the rolling. Just layer and let the slow cooker do the heavy lifting.
Flour tortillas, cooked chicken, and a rich sauce of cream of chicken soup, cream of mushroom soup, sour cream, and green chili salsa get stacked in the crock pot like a Mexican lasagna. Four hours on low, a blanket of shredded cheddar on top for the last fifteen minutes, and you’ve got a cheesy, saucy casserole that feeds twelve.
This is the recipe you bring out for game day, family reunions, or any time you need to feed a crowd without standing over the stove all afternoon.
Kitchen Tips
- Cut the tortillas into pieces before layering. This makes it easier to scoop out servings and ensures sauce gets between every layer.
- Oil the crock pot well. The creamy sauce likes to stick and will make cleanup a nightmare if you skip this step.
- Let it sit for 10 minutes after cooking before serving. The layers set up slightly and hold together better on the plate.
Ingredients
Directions
Oil crock.
Layer chicken, tortillas, and sauce.
Cover and cook on low 4 hours.
Sprinkle cheese on top, cover, cook 15 minutes more.
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