Serves 8 (I halved the recipe)
1 tbsp vegetable oil
1 large yellow onion, chopped
24-32 oz green chile enchilada sauce
1 dozen soft corn tortillas, each one cut into 4 strips
2 1/2 to 3 cups cooked boneless, skinless chicken, cut into 3/4 inch pieces
4 cups finely shredded Monterey Jack cheese
2 cups sour cream (fat free is okay to use)
1. 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.
2. Pour about 1/2 cup of the enchilada sauce into the slow cooker; tilt to spread it around. In layers add 1/4 of the tortillas strips, 1/4 of the sauce, 1/3 of the onion, 1/3 of the chicken, and 1/4 of the cheese. Repeat layers 2 more times and end with cheese.
3. Spoon the sour cream over the surface of the casserole in big dollops. 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 2 hours or on low for 4-5 hours.
This sounded so good to me. It didn’t turn out that great. I used corn tortillas and they got really mushy. I only cooked it on high for 2 hours but all the layers kind of turned into a mushy mess by the end. It tasted okay, just the texture was disturbing. However, it was good for baby food 🙂 If I made this again I would use flour tortillas and use less onions. I would probably cook it for less time, as well. 3 stars (with changes) 2 stars (as is).