Recipe: Gluten Free White Enchilada Slow-Cooker Casserole

I recently stumbled upon this great slow-cooker recipe over on Allrecipes, but I decided it alter it so it was gluten free. I also changed the toppings so my family would love it and let me be the first to tell you, this one is a major crowd-pleaser! Plus it is so easy to make, which for this mom on-the-go is a double win. Here is what you will need: 

Ingredients:

• 15 boneless, skinless chicken thighs or breasts (I used organic 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 (optional) 
  

• 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
  
  

Directions: 

1. Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
2. Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
3. Spray the inside of slow cooker lightly with non-stick cooking spray.
4. Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
5. Cook on Low setting for 3 to 4 hours. Top with chives.

My kids are obsessed with this one. Honestly, all four of us are! Everyone has been begging me to make it weekly, so this recipe is quickly becoming a winter staple over here.  Is this a recipe you would try? What is your favorite slow-cooker recipe?