Description
This slow cooker chicken enchilada casserole is a comforting Mexican-inspired dinner made with tender chicken, enchilada sauce, tortillas, and melted cheese.
Ingredients
2 to 3 chicken breasts boneless & skinless
1 Tablespoon taco seasoning
Salt and black pepper to taste
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
1. Prepare the liner of the slow cooker with nonstick cooking spray
2. Place the chicken breasts into the bottom of the slow cooker and sprinkle taco seasoning salt and black pepper
3. Pour the enchilada sauce and tomatoes over the chicken
4. Cover the slow cooker and cook on low for 4 to 5 hours
5. Cut the tortillas into wedges
6. Shred the chicken with two forks
7. Stir tortilla wedges and half of the cheese into the chicken
8. Press the casserole into an even layer and top with remaining tortillas and cheese
9. Cover and cook another 30 minutes
Notes
Use corn tortillas for authentic flavor
Freshly shredded cheese melts best
Store leftovers in refrigerator for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg