Description
This Slow Cooker Chicken Enchilada Casserole is a delicious and easy-to-make layered Mexican-inspired dish that combines tender slow-cooked chicken, red enchilada sauce, tomatoes with green chiles, corn tortillas, and melted cheese. Perfect for a comforting family meal with minimal prep and hands-off cooking.
Ingredients
Chicken and Seasoning
- 2 to 3 boneless, skinless chicken breasts
- 1 Tablespoon taco seasoning
- Salt and black pepper to taste
Sauce and Vegetables
- 2 (10 ounce) cans red enchilada sauce
- 1 (10 ounce) can tomatoes with diced green chiles, drained
Other Ingredients
- 12 ounces corn tortillas, cut into wedges
- 2 cups shredded fiesta blend cheese, divided
Instructions
- Prepare Slow Cooker: Spray the liner of the slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier.
- Layer Chicken and Seasoning: Place the chicken breasts at the bottom of the slow cooker. Sprinkle taco seasoning, salt, and black pepper evenly over the chicken to infuse flavor.
- Add Sauces: Pour the red enchilada sauce and drained tomatoes with diced green chiles on top of the chicken, distributing evenly.
- Cook Chicken: Cover the slow cooker and cook on low heat for 4 to 5 hours until the chicken is tender and fully cooked.
- Prepare Tortillas: While the chicken is cooking, cut the corn tortillas into wedges, ready for layering.
- Shred Chicken: Once chicken is cooked, remove and shred it using two forks directly in the slow cooker or on a plate.
- Mix Ingredients: Stir the tortilla wedges and half of the shredded fiesta blend cheese into the shredded chicken mixture in the slow cooker.
- Assemble Casserole: Press the chicken, tortilla, and cheese mixture into an even layer in the slow cooker. Top with the remaining tortilla wedges to form the final layer.
- Finish Cooking: Re-cover the slow cooker and cook for an additional 30 minutes on low to allow the casserole to set and cheese to melt.
Notes
- Nutritional facts are an estimate and will vary based on the ingredients and brands you use.
- For precise nutritional values, consider using a recipe nutrition calculator with exact brands and ingredient measurements.
- You can customize the heat level by choosing mild or spicy enchilada sauce according to your preference.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
