Instructions

• Preheat oven to 350°F (175°C). Place the chicken breasts (on the bone, with skin) in a covered baking dish and bake until a meat thermometer inserted into the thickest part reads 165°F (about 45 minutes). Remove from oven and let cool until you can handle them safely.
• Remove and discard the skin and bones from the cooked chicken. Shred the chicken or cut it into bite-sized pieces.
• In a medium bowl combine the shredded chicken with 1/2 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper, the drained 4-ounce can of green chile peppers, 1/2 cup enchilada sauce (from the 16-ounce jar), 1/2 cup sour cream (from the 8-ounce container), and 1 cup shredded cheddar cheese. Mix until evenly combined.
• Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray.
• Pour and spread about 1/4 cup enchilada sauce on the bottom of the slow cooker.
• Assemble the pie in three layers: for each layer, place three 6-inch tortillas (overlapping and tearing as needed to cover the surface), spread one-third of the chicken mixture evenly over the tortillas, then drizzle 1/4 cup enchilada sauce over that layer. Repeat this sequence two more times so you have three tortilla/chicken layers total.
• Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top layer.
• Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until the pie is hot and bubbly.
• Cut the enchilada pie into servings and carefully lift pieces out of the slow cooker. Spoon any cooking liquid from the slow cooker over the slices if desired. Serve with the remaining 1/2 cup sour cream alongside or dolloped on top of individual servings.