Slow Cooker Chicken Enchilada Casserole
Slow Cooker Chicken Enchilada Casserole is an easy recipe featuring chicken, enchilada sauce, and cheese, perfect for the family.
Equipment
- slow cooker
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 tablespoon taco seasoning
- 28 oz red enchilada sauce
- 4 oz cream cheese optional
- 10 small corn tortillas cut into smaller pieces
- 3 cups shredded cheddar cheese
Instructions
- Spray bottom of slow cooker with non stick cooking spray
- Place chicken breasts into slow cooker, and season with taco seasoning
- Pour enchilada sauce over chicken and place lid on crock pot
- Cook for 2-3 hours on high or 4-6 hours on low or until chicken is 165 degrees f
- Shred chicken. Stir half of the tortillas into chicken mixture
- Dot cream cheese over chicken and top with half of the shredded cheese
- Place remaining tortillas on top of cheese, and top with remaining cheese
- Cover and cook on low for 30 minutes or until cheese is melted and casserole is hot and bubbly
Notes
Use cheddar cheese or Mexican blend cheese or a combo of both. You can use 1 large 28 oz can of enchilada sauce or 2 smaller 15 oz cans for a total of 30 oz sauce. Be sure to use white or yellow corn tortillas, not flour tortillas.
Nutrition
Serving: 1servingCalories: 344kcalCarbohydrates: 20gProtein: 26gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 89mgSodium: 1056mgPotassium: 341mgFiber: 3gSugar: 6gVitamin A: 1066IUVitamin C: 3mgCalcium: 275mgIron: 1mg
Tried this recipe?Let us know how it was!