Description
Slow Cooker Chicken Enchilada Casserole is a mouthwatering dish that brings the vibrant flavors of Mexican cuisine to your dinner table with minimal effort. This hearty casserole features layers of tender shredded chicken, zesty enchilada sauce, and gooey cheese, all enveloped in soft corn tortillas. With the convenience of a slow cooker, you can set it up and let it do the work while you enjoy your day. Perfect for busy weeknights or family gatherings, this crowd-pleaser will have everyone coming back for seconds!
Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- Salt and black pepper (to taste)
- 2 cans (10 oz each) red enchilada sauce
- 1 can (10 oz) tomatoes with diced green chiles, drained
- 12 oz corn tortillas, cut into wedges
- 2 cups shredded fiesta blend cheese
Instructions
- Spray the slow cooker liner with nonstick cooking spray.
- Place chicken in the slow cooker and season with taco seasoning, salt, and pepper.
- Pour enchilada sauce and drained tomatoes over the chicken.
- Cover and cook on low for 4 to 5 hours or until chicken is tender.
- Shred the chicken in the slow cooker using two forks.
- Stir in tortilla wedges and half of the cheese.
- Press down to create an even layer and top with remaining tortilla wedges.
- Cover and cook for an additional 30 minutes until heated through and cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (approximately 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg