Slow Cooker Chicken Enchilada Casserole Recipe
This Slow Cooker Chicken Enchilada Casserole is a comforting and flavorful dish that is easy to prepare. Layers of tender chicken, enchilada sauce, corn tortillas, and cheese come together in a deliciously satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
For the Chicken:
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- Salt and black pepper, to taste
For the Casserole:
- 2 (10-ounce) cans red enchilada sauce
- 1 (10-ounce) can diced tomatoes with green chiles, drained
- 12 ounces corn tortillas, cut into wedges
- 2 cups shredded fiesta blend cheese, divided
Instructions
- Prepare the 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 the 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: Using forks, shred the cooked chicken.
- Combine Ingredients: Stir in tortilla wedges and half of the cheese.
- Layer: Press the mixture into an even layer and top with remaining tortilla wedges.
- Finish Cooking: Cover and cook for an additional 30 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg
Keywords: Slow Cooker Chicken Enchilada Casserole, Enchilada Casserole Recipe, Slow Cooker Recipe, Mexican Casserole
