Try this Crockpot Cheese Chicken recipe, or contribute your own.
- Carbohydrate 43.4919087386661 g
- Cholesterol 300.975256180132 mg
- Fat 86.5636611333737 g
- Fiber 5.23090016400814 g
- Protein 63.8647939457987 g
- Saturated Fat 47.2195535305452 g
- Serving Size 1 1 Serving (665g)
- Sodium 1323.42221865564 mg
- Sugar 38.2610085746579 g
- Trans Fat 6.07330921414476 g
- Calories 1201 calories
Step-by-step
- Mix chicken, sour cream, chilies, onion & 3 C. cheese in bowl.
- Cut tortillas in strips. Spray slow cooker with cooking spray.
- Layer 1/3 of the tortilla strips then chicken mixture and another layer of tortilla strips.
- Pour tomato sauce on top.
- Start again with chicken mixture then tortillas and tomato sauce until gone.
- Sprinkle remaining 1 cup cheese on top. Cook on low 5-6 hours.
Substituting heavy cream for the sour cream alters the moisture balance significantly, requiring a reduction in total liquid volume to prevent a watery final dish. Doubling this recipe in a standard six-quart slow cooker demands careful attention to depth; layering ingredients beyond a four-inch thickness prevents heat from penetrating the center efficiently during the four-hour cooking window. Thermal mass increases proportionally with volume, meaning larger batches absorb ambient heat more slowly and require an extra forty-five minutes on low heat to reach safe internal temperatures. Cutting quantities in half presents the opposite challenge, as thin layers expose edges to direct ceramic heat, scorching the cheddar and tortilla strips before the center coagulates. Miniature slow cookers rated at two quarts work well for half-batches, provided the unit maintains a consistent low-setting temperature between 185 and 200 degrees Fahrenheit. Dairy proteins like cream cheese and sour cream break down when subjected to prolonged heat above 190 degrees Fahrenheit for more than six hours, leading to graininess or separation of milk fats. Adapting this dish for lactose-free diets requires substituting cultured coconut milk yogurt for sour cream at a strict one-to-one ratio, though coconut fats possess a lower smoke point and will yield a slightly sweeter flavor profile. Leftovers store safely in airtight glass containers for up to four days at 38 degrees Fahrenheit, but freezing is discouraged because high-fat dairy emulsions rupture permanently upon thawing.
