Easy Creamy Chicken Enchilada Casserole
Ingreadient
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3 skinless, boneless chicken breasts
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon chili powder
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1 1/2 cups tomatillo salsa or green enchilada sauce
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1/2 cup sour cream, plus more for serving if desired
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8 (6 inch) corn tortillas
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8 ounces pepper Jack cheese, shredded
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salsa, chopped fresh cilantro, and sliced avocado, for serving (optional)
Direction
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Place chicken in crockpot and season with salt, pepper, garlic powder, and chili powder. Pour over salsa verde or enchilada sauce; cover and cook on High for 2 hours or Low for 3 1/2 hours.
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Shred chicken and stir in sour cream. Reserve 1/4 of the tortillas and stir in remaining tortilla pieces along with 1 1/4 cups cheese. Top with reserved tortilla triangles and remaining cheese. Cover and cook on High for 1 hour.
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Let stand 5 minutes before serving. Serve topped with desired toppings.
