Slow-Cooker White Chicken Enchilada Casserole

Follow our step-by-step guide on how to make Slow-Cooker White Chicken Enchilada Casserole.

1. Step 1

   Begin by placing chicken thighs in a large pot and covering them with water.

2. Step 2

   Bring the water to a vigorous boil over high heat, cooking the chicken until it’s fully cooked, which should take about 10 minutes.

3. Step 3

   Once done, drain the chicken and allow it to cool before cutting it into bite-sized pieces.

4. Step 4

   In a spacious mixing bowl, combine the chopped chicken with cream of chicken soup, minced garlic (if desired), sour cream, and diced green chiles.

5. Step 5

   Stir the mixture thoroughly until all ingredients are well blended.

6. Step 6

   To prevent sticking, lightly coat the inside of your slow cooker with non-stick cooking spray.

7. Step 7

   Tear the flour tortillas into pieces and create a base layer by overlapping half of them at the bottom of the slow cooker.

8. Step 8

   Next, add half of the chicken mixture, followed by half of the shredded cheese.

9. Step 9

   Repeat this layering process with the remaining tortillas, chicken mixture, and cheese.

10. Step 10

    For an extra touch, feel free to sprinkle sliced black olives on top.

11. Step 11

    Cover the slow cooker and set it to Low, allowing it to cook for 3 to 4 hours until everything is heated through and the cheese is beautifully melted.

12. Step 12

    Just before serving, elevate the dish with a sprinkle of chopped chives and a dash of black pepper to taste.

13. Step 13

    Enjoy this comforting, cheesy delight that’s perfect for gatherings or a cozy night in!.