Description
Indulge in the comforting flavors of this Slow Cooker Chicken Enchilada Casserole, a perfect dish for busy weeknights or family gatherings. This easy-to-make casserole features layers of tender chicken simmered in zesty enchilada sauce, complemented by gooey melted cheese and crispy corn tortillas. With minimal prep time and hands-off cooking, you can enjoy a hearty, satisfying meal that fills your home with delightful aromas. Customize it to your liking by adding beans or veggies, making it a versatile option for any palate. Plus, leftovers taste even better the next day!
Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- Salt and black pepper (to taste)
- 2 cans (10 ounces each) red enchilada sauce
- 1 can (10 ounces) diced tomatoes with green chiles (drained)
- 12 ounces corn tortillas (cut into wedges)
- 2 cups shredded fiesta blend cheese (divided)
Instructions
- Spray the slow cooker with nonstick cooking spray.
- Layer the chicken breasts at the bottom and sprinkle with taco seasoning, salt, and pepper.
- Pour enchilada sauce over the chicken, followed by the drained tomatoes.
- Cover and cook on low for 4 to 5 hours until chicken is tender.
- Cut corn tortillas into wedges while the chicken cooks.
- Shred chicken in the slow cooker using two forks.
- Mix in tortilla wedges and half of the cheese until combined.
- Press down evenly and top with remaining tortilla wedges and cheese.
- Cover and cook for an additional 30 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg