Slow Cooker Chicken Enchilada Casserole
Indulge in the delightful flavors of our Slow Cooker Chicken Enchilada Casserole, a dish that combines convenience with taste. Perfect for busy weeknights or family gatherings, this casserole features tender shredded chicken enveloped in rich enchilada sauce and topped with gooey melted cheese. With minimal prep time, simply add your ingredients to the slow cooker, and let it work its magic while you focus on other tasks. This versatile recipe allows you to customize it with your favorite toppings, ensuring that everyone at the table enjoys a hearty Tex-Mex experience. Serve it alongside refreshing sides for an unforgettable meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 6
- Category: Dinner
- 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 ounces each) red enchilada sauce
- 1 can (10 ounces) diced tomatoes with green chiles
- 12 ounces corn tortillas (cut into wedges)
- 2 cups shredded fiesta blend cheese
Instructions
- Spray the slow cooker liner with nonstick cooking spray.
- Place chicken breasts at the bottom and sprinkle with taco seasoning, salt, and pepper.
- Pour enchilada sauce and drained tomatoes over the chicken.
- Cover and cook on low for 4 to 5 hours.
- Cut tortillas into wedges during cooking time.
- Shred cooked chicken using two forks directly in the slow cooker.
- Mix in half of the tortilla wedges and cheese until combined.
- Layer remaining tortilla wedges on top and cover.
- Cook for an additional 30 minutes until cheese is melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg