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CHICKEN SALSA ENCHILADAS

Use a slow cooker to cook chicken
Prep Time 20 mins
Cook Time 50 mins
Slow Cook 4 hrs
Course Main Course
Cuisine American, Tex-Mex
Servings 8

Equipment

  • slow cooker

Ingredients
  

  • 6-8 boneless chicken thighs
  • 1 cup salsa
  • 8 flour tortillas
  • 1 1/2 cups light sour cream divided
  • 1 can cream of celery soup
  • 1 can Rotel tomatoes & green chilies
  • 1 can creamed corn
  • 2 cups shredded Sharp Cheddar cheese

Instructions
 

  • Place chicken thighs in an oil sprayed slow cooker. Cover with salsa and add a dash of chicken broth or water so they are covered in liquid but not submerged. Cook 4 hours on high [or 6-8 on low]. Remove from cooker and shred. At this point you can store chicken in refrigerator for up to 2 days or freeze.
  • To make casserole. Combine sour cream, soup & Rotel in large sauce pan and simmer over medium low heat, stirring occasionally. Once combined, spoon about 1/3 of sauce into a sprayed casserole dish and spread out into an even layer.
  • Lay out tortillas on clean counter top or paper towels. Divide chicken among tortillas and sprinkle with 1-2 T cheese. Top with 1-2 T sour cream, and 1-2 T creamed corn.
  • Roll up and place seam side down in dish, squeezing to fit. Cover with remaining sauce and sprinkle with cheese. Bake 325 until bubbly, 45-60 min. If casserole is cold it will take at least an hour. If cheese is getting too brown, cover casserole loosely with foil. Serves 6-8.

Notes

Leftovers freeze well.
Keyword casserole, chicken enchiladas, salsa, slow cooker, Tex-Mex