Slow-Cooker Green Chile Chicken Enchilada Pie Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken, green chile sauce, cumin, garlic powder, salt, and pepper.
• STEP 2.Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
• STEP 3.Remove the chicken from the slow cooker and shred it using two forks.
• STEP 4.Return the shredded chicken to the slow cooker and mix it with the sauce.
• STEP 5.Preheat the oven to 375°F (190°C).
• STEP 6.In a greased baking dish, layer corn tortillas, chicken mixture, and shredded cheese.
• STEP 7.Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
• STEP 8.Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
• STEP 9.Remove from the oven and let it cool for a few minutes before serving.
• STEP 10.Garnish with your favorite toppings, such as sour cream, avocado, and cilantro.
• STEP 11.Serve hot and enjoy!

Cooking Tips

• You can use store-bought green chile sauce or make your own by blending roasted green chiles with garlic, onion, and chicken broth.
• If you prefer a spicier dish, add some diced jalapenos or a pinch of cayenne pepper to the chicken mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve with your favorite toppings, such as sour cream, avocado, and cilantro.