Slow Cooker Chicken Enchilada Casserole
Indulge in the comforting flavors of Slow Cooker Chicken Enchilada Casserole, a dish that effortlessly combines tender chicken, zesty enchilada sauce, and gooey cheese for a satisfying family meal.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- 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
- Prepare your slow cooker by spraying the liner with nonstick cooking spray.
- Place chicken breasts at the bottom of the slow cooker and season with taco seasoning, salt, and black pepper.
- Pour enchilada sauce and drained tomatoes over the chicken.
- Cover and cook on low for 4 to 5 hours until chicken is tender.
- Cut tortillas into wedges while waiting for the chicken to cook.
- Shred cooked chicken with two forks directly in the slow cooker.
- Mix in half of the tortilla wedges and half of the cheese until well combined, then layer with remaining tortillas and cheese.
- Cover again and cook for an additional 30 minutes until cheese is melted.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Find it online: https://juliataste.com/slow-cooker-chicken-enchilada-casserole/