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Slow Cooker Chicken Enchilada Casserole Recipe

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4 from 67 reviews

This Slow Cooker Chicken Enchilada Casserole combines tender shredded chicken, flavorful enchilada sauce, diced tomatoes with green chiles, and layers of corn tortillas with melted cheese. Perfect for busy weeknights, this Tex-Mex dish offers minimal hands-on cooking time and a comforting, cheesy meal that feeds a crowd effortlessly.

  • Total Time: 4 hours 45 minutes
  • Yield: 6 servings

Ingredients

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

Tortillas and Cheese

  • 12 ounces corn tortillas, cut into wedges
  • 2 cups shredded fiesta blend cheese, divided

Instructions

  1. Prepare the Slow Cooker: Spray the liner of the slow cooker with nonstick cooking spray to prevent sticking.
  2. Layer Chicken and Seasoning: Place the chicken breasts into the bottom of the slow cooker. Sprinkle the taco seasoning, salt, and black pepper evenly over the chicken to add flavor.
  3. Add Sauce and Tomatoes: Pour the red enchilada sauce and drained diced tomatoes with green chiles over the chicken, ensuring it is well covered for moisture and seasoning.
  4. Cook Chicken: Cover the slow cooker 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 to layer in the casserole.
  6. Shred Chicken and Mix: Using two forks, shred the cooked chicken directly in the slow cooker. Stir in the tortilla wedges and half of the shredded cheese to combine the flavors.
  7. Layer Casserole: Press the mixture into an even layer within the slow cooker and top with the remaining tortilla wedges to create a crispy top layer.
  8. Final Cooking: Re-cover the slow cooker and cook for an additional 30 minutes to allow the cheese to melt and the tortillas to soften and blend with the filling.

Notes

  • For extra spice, add diced jalapeños or hot sauce along with the enchilada sauce.
  • Use gluten-free corn tortillas to keep this dish gluten-free.
  • Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
  • Adding a dollop of sour cream or a sprinkle of fresh cilantro on top before serving elevates the flavor.
  • Shredded fiesta blend cheese typically includes cheddar, Monterey Jack, and other Mexican-style cheeses for great meltability.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: Tex-Mex

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