Description
Enjoy the vibrant flavors of Tex-Mex cuisine with this Slow Cooker Chicken Enchilada Casserole. This comforting dish brings together tender shredded chicken, zesty enchilada sauce, and gooey cheese, layered between crispy corn tortillas. Perfect for busy weeknights or gatherings, it requires minimal prep and delivers maximum flavor that will please everyone at the table. With its cheesy goodness and kid-friendly appeal, this casserole is an ideal choice for family dinners or meal prepping for the week ahead.
Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- Salt and black pepper to taste
- 2 cans (10 oz each) red enchilada sauce
- 1 can (10 oz) tomatoes with diced green chiles, drained
- 12 ounces corn tortillas, cut into wedges
- 2 cups shredded fiesta blend cheese, divided
Instructions
- Spray the slow cooker liner with nonstick cooking spray.
- Place chicken in the slow cooker and sprinkle taco seasoning, salt, and pepper on top.
- Pour enchilada sauce and drained tomatoes over the chicken.
- Cover and cook on low for 4-5 hours until chicken is tender.
- Shred the chicken in the slow cooker using two forks and stir to combine.
- Mix half of the tortilla wedges and half of the cheese into the shredded chicken.
- Layer remaining tortilla wedges on top and sprinkle with remaining cheese.
- Cover and cook for an additional 30 minutes until heated through and cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 casserole (approximately 275g)
- Calories: 370
- Sugar: 6g
- Sodium: 738mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 66mg