Chicken Enchilada Casserole
"I often have to come up with quick meals that are relatively easy to put together, so I came up with this recipe using a slow cooker, green enchilada sauce, and a hand mixer."
photo by DrBuzzetta
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 1⁄2 lbs boneless skinless chicken thighs
- 14 ounces diced tomatoes and green chilies
- 8 ounces cream cheese
- 8 ounces sour cream
- 4 cups shredded cheddar cheese
- 24 corn tortillas
- 28 ounces green enchilada sauce
directions
- Place chicken thighs (can be frozen) into a crock pot/slow cooker, and pour the 14 oz can of diced tomatoes and green chilies over the top--cook on low 6-8 hours.
- Preheat oven to 350ºF.
- Spray a 9 x 13" pan with non-stick spray.
- In a large bowl, use a hand mixer to mix cream cheese until whipped and soft.
- Add sour cream to cream cheese, and mix until smooth.
- Using a slotted spoon or strainer, scoop out whole chicken thighs, tomatoes, and green chilies--leaving behind as much juice as possible in the crock pot/slow cooker, and place it into your sour cream/cream cheese mixture.
- Mix until chicken is shredded and it is all well blended.
- Place 1/2 cup green enchilada sauce in bottom of 9 x 13" pan, and spread around.
- Place 6 corn tortillas over bottom of the pan overlapping slightly.
- Spread about 1/3 of your chicken mixture on top of the tortillas.
- Pour 1/2 cup-2/3 cup of green enchilada sauce on top of chicken mixture.
- Sprinkle about 1 cup of shredded cheddar cheese on top of enchilada sauce.
- Place 6 more corn tortillas, and repeat steps 10-12 with second 1/3 of chicken mixture.
- Place 6 more corn tortillas, and repeat steps 10-12 with last 1/3 of chicken mixture.
- Place 6 more corn tortillas on top, pour remaining green enchilada sauce over tortillas, and spread so that all the tortillas are covered.
- Sprinkle any remaining cheese over top.
- Bake for about 60 minutes or until bubbling and slightly brown on top.
- Let cool for 10-20 minutes before serving, if you can, to allow layers to set.
- Serve with additional sour cream, guacamole, or other toppings or sides.
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RECIPE SUBMITTED BY
DrBuzzetta
Minneapolis, Minnesota
I have been working with families for over 18 years, and I have taught as a licensed parent and family educator in the state of Minnesota. I currently work in St. Paul Public Schools (District 625) working with families whose children were aged birth to 5 years old. One of my favorite ages to work with has to be those adorable 3-year-olds who tell it like it is-they crack me up! My teaching is built upon a philosophy of critical reflection, strength-based learning strategies, meeting families where they are at in their everyday living, and using a holistic approach to understand parenting challenges in the real world. My doctorate is in Education: Curriculum and Instruction-Family, Youth, and Community from the University of Minnesota. I had a strong focus on parent and family education, and my research was focused on teens and youth. I have explored children and teen's peer group formation, and my Ph.D. dissertation examined parent-teen conflict and argument from the teen perspective. My dissertation was published in book form under the title, "What Are Teens Thinking? Parent-Teen Conflict and Argument From the Teen Perspective." In addition to teaching parents, I dedicated many years to teaching up and coming parent educators, family life educators, and early childhood educators as an adjunct faculty at both the University of Minnesota and Concordia University
