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White Chicken Enchilada Slow-Cooker Casserole
- 15 boneless, skinless chicken thighs or breasts
- 1 (26 ounce) can condensed cream of chicken soup
- 2 cloves garlic, chopped (optional)
- 1 (16 ounce) container sour cream
- 1 (7 ounce) can diced green chile peppers
- 15 flour tortillas
- 3 1/2 cups shredded Monterey Jack cheese
- 1 (10 ounce) can sliced black olives (optional)
- chives for garnish (optional)
- black pepper to taste
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|Serving Size 1/10 of a recipe|
|Amount Per Serving|
|Total Fat 44g|
|Saturated Fat 19g|
|Total Carbohydrate 66.4g|
|Dietary Fiber 4.8g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|