Slow Cooker Chicken Enchilada Casserole
Indulge in the rich flavors of our Slow Cooker Chicken Enchilada Casserole, a perfect solution for busy weeknights or gatherings. This comforting dish combines tender shredded chicken, zesty enchilada sauce, and layers of melted cheese all enveloped by corn tortillas. With just 10 minutes of prep time, you can set it and let your slow cooker work its magic, delivering a satisfying Tex-Mex experience that your family will love. Serve it with your favorite toppings like sour cream and fresh cilantro for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 4 hours and 30 minutes
- Total Time: 0 hours
- Yield: Serves 8
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
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) diced tomatoes with green chiles (drained)
- 12 oz corn tortillas (cut into wedges)
- 2 cups shredded fiesta blend cheese (divided)
Instructions
- Prepare slow cooker by spraying the liner with nonstick cooking spray.
- Layer chicken breasts at the bottom; season with taco seasoning, salt, and pepper.
- Pour enchilada sauce and drained tomatoes over the chicken.
- Cook on low for 4 to 5 hours until chicken is tender.
- Shred the chicken in the slow cooker using two forks.
- Stir in tortilla wedges and half of the cheese.
- Press mixture down for even layering; top with remaining tortilla wedges.
- Cover and cook for an additional 30 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg