Description
A cheesy, comforting, and flavor-packed dinner that practically cooks itself! This Slow Cooker Chicken Enchilada Casserole is the ultimate one-pot weeknight win with tender shredded chicken, zesty enchilada sauce, and gooey melted cheese.
Ingredients
2 to 3 boneless, skinless chicken breasts
1 tablespoon taco seasoning
Salt and black pepper, to taste
Two (10 oz) cans red enchilada sauce
One (10 oz) can diced tomatoes with green chiles, drained
12 oz corn tortillas, cut into wedges
2 cups shredded fiesta blend cheese, divided
Instructions
Spray the inside of your slow cooker with nonstick cooking spray.
Place the chicken breasts into the slow cooker. Sprinkle with taco seasoning, salt, and pepper.
Pour enchilada sauce and diced tomatoes over the chicken.
Cover and cook on LOW for 4–5 hours, until chicken is tender and easy to shred.
Meanwhile, cut corn tortillas into small wedges.
Once chicken is cooked, shred it directly in the slow cooker using two forks.
Stir in half the cheese and all the tortilla wedges until evenly combined.
Press the mixture into an even layer, top with the remaining cheese and a few extra tortilla wedges if desired.
Cover and cook an additional 30 minutes.
Serve hot with fresh cilantro, sour cream, or your favorite toppings.
Notes
Add a few dashes of hot sauce for extra spice.
Swap in black beans or corn for added texture and nutrients.
To thicken the casserole, leave the lid ajar for the last 15 minutes.
Great for leftovers! Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 375 kcal
- Sugar: 4 g
- Sodium: 790 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg