Slow Cooker Chicken Enchilada Casserole
Slow Cooker Chicken Enchilada Casserole is the perfect blend of convenience and flavor, making it an ideal choice for busy weeknights or casual gatherings. This hearty dish features tender shredded chicken layered with zesty enchilada sauce, corn tortillas, and melted cheese, resulting in a comforting Tex-Mex delight that the whole family will love. With minimal prep time and all ingredients cooked in one pot, you can simply set it and forget it while your slow cooker does the work. Whether you’re serving it for dinner or enjoying leftovers for lunch, this recipe is sure to please.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- Salt and black pepper
- 2 cans (10 oz each) red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chiles
- 12 oz corn tortillas (cut into wedges)
- 2 cups shredded fiesta blend cheese
Instructions
- Spray the slow cooker with nonstick cooking spray.
- Place chicken breasts in the slow cooker; season with taco seasoning, salt, and pepper.
- Pour enchilada sauce over chicken and add drained tomatoes.
- Cover and cook on low for 4 to 5 hours until chicken is tender.
- Shred chicken with two forks and stir in tortilla wedges and half of the cheese.
- Press mixture down evenly and top with remaining tortilla wedges.
- Cover and cook for an additional 30 minutes until heated through and cheese is melted.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 370
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 80mg