EASY RECIPE

Chicken Sour Cream Enchilada Casserole Ingredients: 1 tablespoon of vegetable oil 1 large yellow onion, chopped One 24-32 ounce can green chile enchilada sauce 1 dozen soft corn tortillas, each one cup into strips 2 ½ to 3 cups cooked boneless, skinless chicken, cup into ¾ inch pieces 4 cups finely shredde3d Monterey Jack cheese 2 cups reduced fat sour cream In a large skillet, heat the oil over medium-high heat, then add the onion and cook, stirring, until softened, about 5 minutes. Set aside.  Pour about ½ cup of the enchilada sauce into the slow cooker, tilt to spread it around. In layers add one-quarter of the tortilla strips, one-quarter of the remaining sauce, one-third of the sautéed onion, one-third of the chicken, and one-quarter of the cheese.  Repeat the layers two more times, ending with the cheese.  Finish the casserole with the remaining tortilla strips, sauce, and cheese.  Spoon the sour cream over the surface of the casserole in big dallops.  Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers.  Cover and cook on High for two hours, or on low for 4-5 hours.  To serve, use a long-handled spoon to reach down through all the layers for each serving. Makes 8 servings 1 cup and provides 30 grams of protein FYI: I use boneless Thighs and also poured salsa on top of each plate.  I cooked my chicken Saturday and then put it all in the crock pot before Church Sunday morning,,,,Woah - Lah     Sunday Dinner!

Yummy, thanks for posting.  I will print it out!

That sounds very good.  Thanks for sharing!