Crockpot White Chicken Enchiladas
Overview
Prep Time: 10 min • Cook Time: 3 1/2 - 4 hrs
Total Time: 4 hrs
Makes 8 servings
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what you’ll need:
2 ½ lbs thinly sliced chicken breast
2 cans of diced green chilis, hot or mild
8-10 small tortillas cut into strips
2 cups Cheddar Jack cheese
½ cup shredded mozzarella cheese
For the white enchilada sauce:
3 tbsp butter
3 tbsp all-purpose flour
1 cup chicken broth
1 cup whole milk
½ cup sour cream
1 cup salsa verde
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
Optional toppings:
Sliced jalapenos
Chopped cilantro
Extra salsa verde
Sour cream
Hot sauce
Instructions:
In a small saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1 minute, whisking constantly, until smooth and lightly bubbly.
Gradually whisk in the chicken broth and milk until smooth and thickened, adjusting the heat to maintain a gentle simmer.
Reduce the heat to low and stir in the sour cream, salsa verde, garlic powder, onion powder, cumin, salt, and pepper.
Remove from the heat once the sauce is silky, smooth, and thoroughly combined. When properly thickened, it should lightly coat the back of a spoon without immediately dripping off.
Place the chicken in the crockpot in an even layer, then sprinkle the diced green chiles over the top.
Pour the sauce over the chicken, making sure it’s evenly coated. Cook on low for 3½ - 4 hours, or until the chicken is fully cooked and tender. Check it at 3 ½ hours as everyone's crockpot is different.
Shred the chicken directly in the crockpot, then stir in the tortilla strips.
Top with the Cheddar Jack and cheddar cheeses, cover, and cook for an additional 10-15 minutes, until the cheese is fully melted.
Turn off the crockpot and let it sit for about 10 minutes to allow the sauce to thicken slightly. Top with your favorite toppings, such as hot sauce, sour cream, freshly sliced jalapeños, or cilantro. Enjoy!
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