Description
If you’re a fan of the rich, spicy, and satisfying flavors of chicken enchiladas, but find yourself short on time to assemble individual rolls, then this Slow Cooker Chicken Enchilada Casserole is your perfect culinary companion.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts (or thighs)
- 1 Tbsp taco seasoning (store-bought or homemade)
- Salt & pepper to taste
- 2 cans (10 oz each) red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 12 oz corn tortillas, cut into 1-inch wedges
- 2 cups shredded fiesta blend cheese, divided
Instructions
- To start, coat the inside of your slow cooker with nonstick spray. This will ensure that nothing sticks to the surface and makes cleaning up a breeze once your meal is done cooking.
- Place the boneless chicken breasts into the bottom of the slow cooker. Sprinkle them generously with taco seasoning, and add salt and pepper to your taste. In a separate bowl, mix together the enchilada sauce and drained diced tomatoes with green chiles. Pour the sauce mixture over the seasoned chicken, ensuring it’s fully coated.
- Set your slow cooker to LOW, cover, and allow your chicken to cook undisturbed for 4–5 hours. Once the timer goes off, use two forks to shred the chicken directly in the slow cooker, mixing it well with the sauce already present.
- Mix in half of the cut tortilla wedges and 1 cup of the shredded cheese. Stir these into the chicken and sauce to distribute evenly, creating the first layer of flavors. Top this mix with the remaining tortilla wedges and cheese.
- Return the lid to the slow cooker and let it continue to cook on LOW for an additional 30 minutes.
- Serve the casserole hot, garnishing with your favorite toppings such as fresh cilantro, sliced jalapeños, or crisp lettuce.
Notes
Always let the casserole sit for a few minutes before serving to ensure it sets nicely.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 800 mg
- Protein: 25 g