Slow Cooker Chicken Enchilada Casserole
Slow Cooker Chicken Enchilada Casserole is a flavorful, hassle-free Tex-Mex dish that’s perfect for any night. This chicken enchilada casserole recipe delivers cheesy, spicy goodness with minimal effort.
Ingredients
- 2 –3 boneless skinless chicken breasts (about 1.5 lbs)
- 1 tbsp 8g taco seasoning (store-bought or homemade)
- ½ tsp 3g kosher salt, or to taste
- ¼ tsp black pepper or to taste
- 2 cans 10 oz each red enchilada sauce (medium heat preferred)
- 1 can 10 oz diced tomatoes with green chiles, drained
- 12 oz about 12 corn tortillas, cut into 1-inch wedges
- 2 cups 200g shredded fiesta blend cheese, divided
Instructions
Prep the Slow Cooker
- I lightly coat the inside of a 6-quart slow cooker with nonstick spray to prevent sticking.
Season and Layer Chicken
- I place 2–3 chicken breasts in the bottom of the slow cooker. I sprinkle 1 tbsp taco seasoning, ½ tsp salt, and ¼ tsp pepper evenly over the chicken.
Add Sauce
- In a medium bowl, I mix 2 cans enchilada sauce with 1 can drained diced tomatoes with green chiles. I pour this mixture over the chicken, ensuring it’s fully covered.
Cook
- I cover and cook on LOW for 4–5 hours, until the chicken is tender and easily shreddable.
Shred and Mix
- Using two forks, I shred the chicken directly in the slow cooker. I stir in half the corn tortilla wedges (about 6 oz) and 1 cup shredded cheese, mixing to combine evenly.
Top and Finish
- I layer the remaining tortilla wedges over the mixture and sprinkle with the remaining 1 cup cheese. I cover and cook on LOW for an additional 30 minutes, until the casserole is hot, bubbly, and the cheese is melted.
Serve
- I scoop generous portions and garnish with chopped cilantro, shredded lettuce, or sliced jalapeños, serving hot.