Effortless White Chicken Enchilada Slow Cooker Casserole: A Delicious Weeknight Meal

Are you craving the creamy, cheesy goodness of white chicken enchiladas but don’t have the time for the traditional assembly process? Look no further! This White Chicken Enchilada Slow Cooker Casserole is the answer to your weeknight dinner prayers. It’s incredibly easy to prepare, requires minimal hands-on time, and delivers all the comforting flavors you love. Imagine tender shredded chicken, creamy white sauce, flavorful green chilies, and melted cheese, all layered together in a hearty casserole that practically cooks itself. This recipe is a game-changer for busy families and anyone who appreciates a delicious and stress-free meal.

## Why You’ll Love This Slow Cooker Casserole

* **Effortless Preparation:** Dump-and-go simplicity. Minimal chopping and prep work required.
* **Hands-Off Cooking:** The slow cooker does all the work, freeing you up to focus on other things.
* **Incredible Flavor:** All the classic white chicken enchilada flavors you crave.
* **Customizable:** Easily adaptable to your preferences and dietary needs.
* **Family-Friendly:** A crowd-pleasing meal that everyone will enjoy.
* **Perfect for Meal Prep:** Makes a large batch, perfect for leftovers or freezing.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

* **Chicken:** 2-3 pounds boneless, skinless chicken breasts (or thighs for extra flavor).
* **Cream Cheese:** 8 ounces, softened. This is crucial for the creamy texture.
* **Sour Cream:** 1 cup. Adds tang and richness.
* **Canned Diced Green Chilies:** 4 ounces. Adds a mild heat and characteristic enchilada flavor.
* **Canned Cream of Chicken Soup:** 10.75 ounces. Provides a creamy base for the sauce. You can substitute with cream of mushroom if preferred.
* **Chicken Broth:** 1/2 cup. Helps to thin the sauce and prevent it from becoming too thick.
* **Onion:** 1 medium, chopped. Adds flavor and depth.
* **Garlic:** 2 cloves, minced. Essential for flavor.
* **Corn Tortillas:** 10-12, cut into pieces (about 1-inch squares or strips).
* **Shredded Cheese:** 2 cups (Monterey Jack, cheddar, or a Mexican blend). For topping and adding cheesy goodness.
* **Optional Toppings:** Chopped cilantro, sliced green onions, diced tomatoes, avocado, sour cream, salsa.

## Step-by-Step Instructions

Now that we have our ingredients ready, let’s get cooking! Follow these easy steps for a delicious White Chicken Enchilada Slow Cooker Casserole:

**Step 1: Prepare the Chicken**

* Place the chicken breasts (or thighs) in the bottom of your slow cooker.
* Sprinkle with salt, pepper, and any other desired seasonings (such as chili powder, cumin, or garlic powder). While not strictly necessary since other ingredients contain seasonings, this step helps to ensure the chicken itself is flavorful.

**Step 2: Build the Sauce Base**

* In a large bowl, combine the softened cream cheese, sour cream, cream of chicken soup, chicken broth, diced green chilies, chopped onion, and minced garlic.
* Mix well until everything is smooth and creamy. This is your delicious white sauce!

**Step 3: Assemble the Casserole**

* Pour half of the white sauce mixture over the chicken in the slow cooker, ensuring the chicken is well-coated.
* Next, add a layer of the cut-up corn tortillas, covering the sauce and chicken. Don’t worry about making it perfect; just try to distribute them evenly.
* Pour the remaining white sauce mixture over the tortillas, again ensuring everything is well-coated.
* Sprinkle one cup of the shredded cheese evenly over the top.

**Step 4: Slow Cook to Perfection**

* Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
* The cooking time may vary depending on your slow cooker, so check the chicken for doneness.

**Step 5: Shred the Chicken**

* Once the chicken is cooked, carefully remove it from the slow cooker using tongs or a slotted spoon.
* Place the chicken on a cutting board and shred it using two forks. Alternatively, you can shred it directly in the slow cooker using two forks, but be careful not to scratch the slow cooker insert.
* Return the shredded chicken to the slow cooker and stir it into the sauce mixture to combine.

**Step 6: Add the Final Touch of Cheese**

* Sprinkle the remaining cup of shredded cheese over the top of the casserole.
* Cover the slow cooker and let it sit for a few minutes until the cheese is melted and gooey.

**Step 7: Serve and Enjoy!**

* Serve hot, topped with your favorite toppings such as chopped cilantro, sliced green onions, diced tomatoes, avocado, sour cream, or salsa.
* Enjoy this delicious and easy White Chicken Enchilada Slow Cooker Casserole!

## Tips and Variations

* **Spice it up:** Add a pinch of cayenne pepper or a dash of hot sauce to the white sauce for extra heat.
* **Use different protein:** Substitute shredded rotisserie chicken for the chicken breasts to save time. Ground turkey or beef also works well.
* **Add vegetables:** Incorporate other vegetables like bell peppers, corn, or black beans for added nutrients and flavor.
* **Make it gluten-free:** Use gluten-free corn tortillas or substitute with gluten-free flour tortillas.
* **Make it lighter:** Use light cream cheese and light sour cream to reduce the fat content. You can also use Greek yogurt instead of sour cream for a tangier flavor.
* **Add beans:** Stir in a can of drained and rinsed black beans or pinto beans for added protein and fiber.
* **Use different cheeses:** Experiment with different cheeses like pepper jack, queso quesadilla, or cotija cheese.
* **Layering:** For a more casserole-like texture, layer the ingredients in a baking dish after the slow cooking process and bake in the oven until bubbly and golden brown.
* **Tortilla Chips:** Instead of cutting up the corn tortillas, serve the casserole with tortilla chips for dipping.
* **Make it ahead:** Prepare the casserole ingredients ahead of time and store them in the slow cooker insert in the refrigerator overnight. In the morning, simply place the insert in the slow cooker and cook as directed.

## Serving Suggestions

This White Chicken Enchilada Slow Cooker Casserole is a complete meal in itself, but here are some serving suggestions to make it even better:

* **Side Salad:** A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the rich casserole.
* **Mexican Rice:** Serve with a side of Mexican rice for a heartier meal.
* **Refried Beans:** Refried beans are a classic side dish that complements the flavors of the enchilada casserole perfectly.
* **Corn on the Cob:** Grilled or boiled corn on the cob is a delicious and summery side dish.
* **Guacamole and Chips:** Start the meal with guacamole and chips for a festive appetizer.
* **Pico de Gallo:** A fresh pico de gallo adds a burst of flavor and freshness to the casserole.

## Storage and Reheating Instructions

* **Storage:** Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat individual portions in the microwave or the entire casserole in the oven at 350°F (175°C) until heated through.
* **Freezing:** This casserole freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Recipe Card

**White Chicken Enchilada Slow Cooker Casserole**

**Prep time:** 15 minutes
**Cook time:** 6-8 hours on low or 3-4 hours on high
**Serves:** 6-8

**Ingredients:**

* 2-3 pounds boneless, skinless chicken breasts (or thighs)
* 8 ounces cream cheese, softened
* 1 cup sour cream
* 4 ounces canned diced green chilies
* 10.75 ounces canned cream of chicken soup
* 1/2 cup chicken broth
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 10-12 corn tortillas, cut into pieces
* 2 cups shredded cheese (Monterey Jack, cheddar, or Mexican blend)
* Optional toppings: Chopped cilantro, sliced green onions, diced tomatoes, avocado, sour cream, salsa

**Instructions:**

1. Place chicken breasts in the bottom of the slow cooker. Season with salt and pepper.
2. In a large bowl, combine cream cheese, sour cream, cream of chicken soup, chicken broth, green chilies, onion, and garlic. Mix well.
3. Pour half of the sauce over the chicken. Add a layer of tortilla pieces. Pour the remaining sauce over the tortillas. Sprinkle with 1 cup of cheese.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
5. Remove the chicken and shred it. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
6. Sprinkle the remaining cheese over the top. Cover and let sit until the cheese is melted.
7. Serve hot with your favorite toppings.

## Nutritional Information (approximate, per serving)

* Calories: 450-550
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 20-30g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*

## Conclusion

This White Chicken Enchilada Slow Cooker Casserole is a foolproof recipe that’s perfect for busy weeknights or any time you’re craving a comforting and delicious meal. Its simplicity, customizable nature, and incredible flavor make it a winner every time. So, gather your ingredients, fire up your slow cooker, and get ready to enjoy a taste of enchilada heaven without all the fuss!

Enjoy!