Description
Slow Cooker Chicken Enchilada Casserole is the perfect solution for busy weeknights or casual gatherings. This flavorful dish features tender shredded chicken enveloped in rich enchilada sauce, layered with corn tortillas and topped with gooey cheese. With minimal prep time and the convenience of a slow cooker, you can create a hearty meal that delights the whole family. Customize the recipe to suit your tastes, and serve it with fresh toppings for an unforgettable dining experience.
Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- 2 cans (10 oz each) red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chiles (drained)
- 12 ounces corn tortillas (cut into wedges)
- 2 cups shredded fiesta blend cheese
Instructions
- Prepare the slow cooker with nonstick spray.
- Add chicken breasts and season with taco seasoning, salt, and pepper.
- Pour red enchilada sauce and drained tomatoes over the chicken.
- Cover and cook on low for 4 to 5 hours until chicken is tender.
- Shred chicken in the slow cooker using two forks.
- Stir in half of the tortilla wedges and half of the cheese.
- Layer remaining tortilla wedges on top, cover, and cook for an additional 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 4 hours and 30 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg