Description
Slow Cooker Chicken Enchilada Casserole is a cheesy, comforting Tex-Mex meal made with tender chicken, enchilada sauce, corn tortillas, and melted cheese. With minimal prep and bold flavor, it’s the perfect set-it-and-forget-it dinner for busy nights and a guaranteed family favorite.
Ingredients
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2 to 3 boneless, skinless chicken breasts (approx. 450–680 g)
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1 tablespoon taco seasoning
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Salt and black pepper to taste
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2 cans (10 oz each) red enchilada sauce
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1 can (10 oz) diced tomatoes with green chiles, drained
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12 oz corn tortillas, cut into wedges
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2 cups shredded fiesta blend cheese, divided
Instructions
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Spray the slow cooker with nonstick cooking spray.
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Place chicken in the bottom of the cooker and season with taco seasoning, salt, and pepper.
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Pour enchilada sauce and diced tomatoes with green chiles over the chicken.
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Cover and cook on low for 4–5 hours until chicken is tender.
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Shred the chicken directly in the cooker. Stir in half the tortilla wedges and half the cheese.
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Press the mixture into an even layer. Top with remaining tortilla wedges and cheese.
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Cover and cook for an additional 30 minutes, until the cheese is melted and bubbly.
Notes
Corn tortillas hold up better than flour in slow cooking.
Add black beans or diced bell peppers for more vegetables.
Use rotisserie chicken to cut down on cooking time.
Store leftovers in an airtight container for up to 4 days, or freeze for 2 months.
Top with sour cream, jalapeños, or cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 5 hours 30 minutes
- Category: Plats
- Method: Slow Cooker
- Cuisine: Tex-Mex