Crockpot White Chicken Enchilada Casserole
This crockpot white chicken enchilada casserole is layered with tender chicken, corn tortillas, creamy white enchilada sauce, and plenty of melted pepper jack cheese.
Ingredients
- 3 cups shredded cooked chicken
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried minced onion
- 2 cloves garlic minced
- 4 ounce can green chilis
- ½ cup chicken broth
- 2 tablespoons cornstarch
- 1 1/4 cups milk
- ¾ cup sour cream
- 12 corn tortillas
- 2 1/2 cups pepperjack cheese shredded, divided
Instructions
- In a bowl, toss the shredded chicken with the garlic salt, chili powder, cumin, and dried minced onion. Set aside.
- In a saucepan over medium heat, add the garlic, green chiles, and chicken broth. Bring just to a gentle bubble.
- In a small bowl, whisk together the milk and cornstarch until smooth.
- Slowly whisk the milk mixture into the saucepan and stir until combined. Bring the sauce back to a light bubble, then stir in the sour cream. Remove from the heat.
- Spray the slow cooker with nonstick cooking spray. Spread a thin layer of sauce across the bottom.
- Layer 4 corn tortillas over the sauce, followed by one-third of the chicken, one-third of the cheese, and one-third of the sauce.
- Repeat the layers until everything has been used, finishing with the remaining cheese on top.
- Cover and cook on LOW for 4 hours.
- Garnish with cilantro, jalapeños, scallions, or your favorite toppings before serving.