Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Chicken Enchilada Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 7 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

A comforting and flavorful Slow Cooker Chicken Enchilada Casserole that layers tender shredded chicken, savory enchilada sauce, corn tortillas, and melted fiesta blend cheese for an easy, hands-off Mexican-inspired dinner perfect for busy weeknights.

Ingredients

Chicken

  • 2 to 3 boneless, skinless chicken breasts
  • 1 Tablespoon taco seasoning
  • Salt and black pepper to taste

Sauce & Vegetables

  • 2 (10 ounce) cans red enchilada sauce
  • 1 (10 ounce) can tomatoes with diced green chiles, drained

Other

  • 12 ounces corn tortillas, cut into wedges
  • 2 cups shredded fiesta blend cheese, divided

Instructions

  1. Prepare Slow Cooker: Spray the liner of the slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier.
  2. Add Chicken and Seasonings: Place the chicken breasts at the bottom of the slow cooker. Sprinkle the taco seasoning, salt, and black pepper evenly over the chicken.
  3. Pour Sauce and Tomatoes: Pour both cans of enchilada sauce and the drained tomatoes with diced green chiles over the chicken, ensuring the chicken is well coated.
  4. Cook Chicken: Cover the slow cooker and cook on low heat for 4 to 5 hours until the chicken is fully cooked and tender.
  5. Prepare Tortillas: While the chicken is cooking, cut the corn tortillas into wedges and set aside.
  6. Shred Chicken: After cooking, use two forks to shred the chicken directly in the slow cooker.
  7. Mix Ingredients: Stir the tortilla wedges and half of the shredded fiesta blend cheese into the shredded chicken, combining everything evenly.
  8. Layer and Press: Press the casserole mixture into an even layer inside the slow cooker. Then, top the casserole with the remaining tortilla wedges.
  9. Finish Cooking: Re-cover the slow cooker and continue cooking for an additional 30 minutes to allow the cheese to melt and tortillas to soften.

Notes

  • You can adjust the spice level by choosing a mild or hot enchilada sauce and taco seasoning.
  • Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
  • For extra flavor, garnish with fresh cilantro, sour cream, or sliced avocado before serving.
  • Make sure to drain the canned tomatoes well to prevent the casserole from becoming too watery.
  • If you prefer, use shredded rotisserie chicken to reduce cooking time.

Find it online: https://suerecipe.com/slow-cooker-chicken-enchilada-casserole-recipe/