Slow Cooker Chicken Sour Cream Enchilada Casserole

• 1 tablespoon vegetable oil
• 1 large yellow onion
• 32 ounces green enchilada sauce
• 12 soft corn tortillas (each cut into 4 strips)
• 2 1/2 - 3 cups chicken breasts (cooked boneless skinless)
• 4 cups monterey jack cheese
• 2 cups low-fat sour cream

1. In a large skillet, heat the oil & add the onion , cooking until softened, about 5 minutes . Set aside.
2. Pour about 1/2C enchilada sauce into the cooker, and spread around.
3. In layers add 1/4 of the tortilla strips, 1/4 of remaining sauce, 1/3 of the onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, & cheese.
4. Spoon the sour cream over the surface of the casserole in big dollops. Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. Cover and cook on high for 2 hours, or on low 4-5 hours.
5. To serve, use a long handled spoon to reach down through all the layers for each serving. Make sure each diner gets some of the sour cream.

vegetable oil, yellow onion, green enchilada sauce, corn tortillas, chicken breasts, cheese, lowfat sour cream

Taken from www.food.com/recipe/slow-cooker-chicken-sour-cream-enchilada-casserole-352998 (may not work)