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Slow Cooker Chicken Enchilada Casserole Recipe

Slow Cooker Chicken Enchilada Casserole Recipe
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★★★★★

5.1 from 6 reviews

This Slow Cooker Chicken Enchilada Casserole is a comforting and flavorful dish made with tender chicken breasts cooked in enchilada sauce, diced green chiles, and taco seasoning. Layered with crispy tortilla wedges and melted fiesta blend cheese, this casserole is perfect for an easy, hands-off dinner that combines classic Mexican flavors with the convenience of slow cooking.

Ingredients

Scale

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

  • 12 ounces corn tortillas, cut into wedges
  • 2 cups shredded fiesta blend cheese, divided
  • Nonstick cooking spray (for slow cooker liner)

Instructions

  1. Prepare the Slow Cooker: Spray the liner of the slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier.
  2. Add Chicken and Seasoning: Place the chicken breasts at the bottom of the slow cooker. Sprinkle evenly with taco seasoning, salt, and black pepper to enhance the flavor.
  3. Pour Sauces: Pour the red enchilada sauce and drained tomatoes with diced green chiles over the chicken, ensuring it’s well coated for maximum flavor.
  4. Slow Cook the Chicken: Cover the slow cooker with the lid and cook on low for 4 to 5 hours until the chicken is tender and easily shredded.
  5. Prepare Tortillas: While the chicken cooks, cut the corn tortillas into wedges, ready to incorporate into the casserole.
  6. Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the sauce.
  7. Mix Tortillas and Cheese: Stir the tortilla wedges and half of the shredded fiesta blend cheese into the shredded chicken mixture, distributing evenly.
  8. Layer and Top: Press the casserole into an even layer inside the slow cooker. Add the remaining tortilla wedges on top as a final layer.
  9. Final Cooking: Re-cover the slow cooker and continue cooking on low for an additional 30 minutes to allow the cheese to melt and the tortillas to soften slightly into the casserole.

Notes

  • You can substitute the fiesta blend cheese with a mix of cheddar and Monterey Jack if desired.
  • For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the seasoning.
  • If you prefer a thicker casserole, reduce the amount of enchilada sauce slightly.
  • Serve with sour cream, guacamole, or fresh cilantro for added flavor.
  • Make sure to use corn tortillas for authentic flavor and texture; flour tortillas might make the casserole too doughy.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or oven.

Nutrition

Keywords: slow cooker casserole, chicken enchilada, easy dinner, Mexican casserole, crockpot recipe

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