Description
This Crockpot Chicken Enchilada Casserole is an easy and cheesy slow cooker recipe perfect for busy weeknights, meal prep, or potlucks. It features tender shredded chicken, corn tortillas, melted cheese, and bold enchilada sauce layered into a flavorful, comforting casserole.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts
- 1 tbsp taco seasoning
- 28 oz red enchilada sauce
- 4 oz cream cheese (optional)
- 10 small corn tortillas, cut into pieces
- 3 cups shredded cheddar cheese
Instructions
- Spray the bottom of the slow cooker with nonstick cooking spray.
- Place the chicken breasts in the slow cooker and season with taco seasoning.
- Pour the enchilada sauce over the chicken. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until the chicken is fully cooked.
- Shred the chicken using two forks and stir it back into the sauce.
- Mix in half of the tortilla pieces and half of the cheese. Dot cream cheese over the mixture.
- Add the remaining tortillas on top, then sprinkle with the remaining cheese.
- Cover and cook on LOW for 30 minutes until the cheese is melted and the casserole is bubbling.
- Let it rest for 10 minutes, then serve warm with toppings like sour cream, avocado, or cilantro
Notes
- Use freshly shredded cheese for better melting.
- Corn tortillas work best; flour tortillas can become too soft.
- Adjust the spice level by using mild, medium, or hot enchilada sauce.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) / 2-3 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican, Tex-Mex
Nutrition
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g