Slow Cooker Chicken Enchilada Casserole
Slow Cooker Chicken Enchilada Casserole is a savory and satisfying dish perfect for busy weeknights or family gatherings. This easy one-pot meal features tender shredded chicken simmered in a zesty enchilada sauce, layered with corn tortillas and topped with gooey cheese.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: Serves 6
- 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 ounces each) red enchilada sauce
- 1 can (10 ounces) diced tomatoes with green chiles, drained
- 12 ounces corn tortillas, cut into wedges
- 2 cups shredded fiesta blend cheese
Instructions
- Spray the slow cooker insert with nonstick cooking spray.
- Place chicken breasts in the bottom of the slow cooker; 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 until combined.
- Layer remaining tortilla wedges on top and sprinkle with remaining cheese.
- Cover and cook for an additional 30 minutes to let flavors meld.
Nutrition
- Serving Size: 1/6 of casserole (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
Find it online: https://emmadishes.com/slow-cooker-chicken-enchilada-casserole/