Slow-Cooker Chicken Enchilada Casserole
From Cook's Country
Testers objected to large cubes of chicken in their Slow-Cooker Chicken Enchilada Casserole. Sautéing boneless, skinless breasts for a few minutes per side allowed us to shred the meat before building the casserole. Corn tortillas added rich flavor, but they dissolved into porridge in the slow cooker. Flour tortillas held up nicely, but they weren’t as flavorful. Alternating toasted corn tortillas and toasted flour tortillas provided the perfect combination of flavor and texture. Canned enchilada sauce was convenient, but it tasted tinny and dull. For fresher flavors, we created a paste of onions, garlic, chili powder, cumin, jarred pickled jalapeños, tomato sauce, tomato paste, and chicken broth.
Serve this hearty casserole with sour cream, diced avocado, and lime wedges.
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