Description
This Slow Cooker Chicken Enchilada Casserole delivers all the bold, cheesy flavor of classic Tex-Mex enchiladas with the ease of a dump-and-go Crock-Pot meal. Featuring shredded chicken, enchilada sauce, corn tortillas, and melty cheese, it’s a family-friendly dinner hero perfect for busy nights or cozy weekends.
Ingredients
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2–3 boneless, skinless chicken breasts
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1 tbsp taco seasoning
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Salt and black pepper, to taste
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2 cans (10 oz / 284 g each) red enchilada sauce
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1 can (10 oz / 284 g) diced tomatoes with green chiles, drained
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12 oz corn tortillas, cut into wedges (340 g)
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2 cups shredded fiesta blend cheese, divided (200 g)
Instructions
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Spray the inside of the slow cooker with nonstick spray.
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Add chicken to the bottom and season with taco seasoning, salt, and pepper.
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Pour in enchilada sauce and diced tomatoes with green chiles.
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Cover and cook on low for 4–5 hours, until chicken is tender.
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Shred chicken in the slow cooker using two forks.
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Stir in half the cheese and tortilla wedges. Mix well.
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Flatten mixture into an even layer and top with remaining tortillas and cheese.
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Cover and cook on low for an additional 30 minutes, until cheese is melted and casserole is bubbly.
Notes
For quicker prep, use rotisserie chicken and skip the initial cooking time.
Spice it up with jalapeños, hot enchilada sauce, or hot sauce.
For a creamier version, mix in sour cream or cream cheese after shredding the chicken.
Great for burrito filling the next day!
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes (on low)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex