Slow Cooker Chicken Enchilada Casserole
Easy slow cooker chicken enchilada casserole is made with layers of seasoned chicken, tortillas, melty cheese and red sauce. Minimal prep with maximum flavor for an easy weeknight meal.
Servings: 10
Cost: $15
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 tbsp 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
Video
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, which tend to get soggy.
Nutrition
Calories: 344kcal | Carbohydrates: 20g | Protein: 26g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1056mg | Potassium: 341mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1066IU | Vitamin C: 3mg | Calcium: 275mg | Iron: 1mg
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