Description
This cheesy slow cooker chicken enchilada casserole layers tender shredded chicken, corn tortillas, enchilada sauce, and melted cheese for the ultimate weeknight Tex-Mex dinner. With minimal hands-on time, this satisfying meal is perfect for busy weeknights or feeding a crowd.
Ingredients
- 2 to 3 chicken breasts, boneless & skinless
- 1 Tablespoon taco seasoning
- Salt and black pepper to taste
- 2 (10-ounce) cans red enchilada sauce
- 1 (10-ounce) can tomatoes with diced green chiles, drained
- 12 ounces corn tortillas, cut into wedges
- 2 cups shredded fiesta blend cheese, divided
Instructions
1. Prepare the liner of the slow cooker with nonstick cooking spray.
2. Place the chicken breasts into the bottom of the slow cooker. Over the chicken, sprinkle the taco seasoning, salt, and black pepper.
3. Pour the enchilada sauce and tomatoes over the chicken.
4. Cover the slow cooker and cook on low for 4 to 5 hours.
5. Meanwhile, cut the tortillas into wedges.
6. Shred the chicken with two forks.
7. Stir the tortilla wedges and half of the cheese into the chicken.
8. Press the casserole into an even layer and top with the remaining tortilla wedges.
9. Re-cover the slow cooker and continue cooking for 30 minutes.
Notes
Nutritional facts are an estimate and will vary based on the ingredients and brands you use.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.