Description
This Slow Cooker Chicken Enchilada Casserole is a delicious and easy-to-make dish that is perfect for busy weeknights. Layers of tender chicken, flavorful enchilada sauce, corn tortillas, and melted cheese come together in the slow cooker for a satisfying meal the whole family will love.
Ingredients
Scale
Chicken:
- 2 to 3 chicken breasts (boneless & skinless)
- 1 Tablespoon taco seasoning
- Salt and black pepper (to taste)
Enchilada Casserole:
- 2 10 ounce cans red enchilada sauce
- 1 10 ounce can tomatoes with diced green chiles (drained)
- 12 ounces corn tortillas (cut into wedges)
- 2 cups shredded fiesta blend cheese (divided)
Instructions
- Prepare Slow Cooker: Spray the slow cooker liner with nonstick cooking spray.
- Add Chicken: Place the chicken breasts in the slow cooker and season with taco seasoning, salt, and pepper.
- Add Sauces: Pour enchilada sauce and tomatoes over the chicken.
- Cook: Cover and cook on low for 4 to 5 hours.
- Prepare Tortillas: Cut tortillas into wedges.
- Shred Chicken: Use forks to shred the cooked chicken.
- Combine Ingredients: Mix shredded chicken, tortilla wedges, and half of the cheese.
- Layer: Press mixture into an even layer and top with remaining tortilla wedges.
- Finish Cooking: Cover and cook for an additional 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Slow Cooker, Chicken Enchilada Casserole, Mexican, Easy, Weeknight Dinner
