Slow Cooker Chicken Enchilada Casserole
Introducing the Slow Cooker Chicken Enchilada Casserole, a comforting Tex-Mex dish that combines tender shredded chicken, layers of corn tortillas, rich enchilada sauce, and melted cheese. Perfect for busy weeknights or entertaining, this casserole is easy to prepare and lets your slow cooker do all the work. With its delicious flavors and satisfying texture, it will quickly become a go-to meal in your recipe collection. Whether you’re serving a crowd or enjoying a cozy family dinner, this dish promises to please everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 8
- Category: Dinner
- Method: Slow cooking
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- Salt and black pepper (to taste)
- 2 (10 oz) cans red enchilada sauce
- 1 (10 oz) can tomatoes with diced green chiles (drained)
- 12 oz corn tortillas (cut into wedges)
- 2 cups shredded fiesta blend cheese (divided)
Instructions
- Spray the slow cooker liner with nonstick cooking spray.
- Place the chicken breasts in the slow cooker and season with taco seasoning, salt, and pepper.
- Pour enchilada sauce and drained tomatoes over the chicken.
- Cover and cook on low for 4 to 5 hours until fully cooked.
- Cut corn tortillas into wedges while waiting for the chicken.
- Shred the cooked chicken with forks and mix in tortilla wedges and half of the cheese.
- Layer everything evenly in the slow cooker and top with remaining tortilla wedges.
- Cook for an additional 30 minutes until heated through and cheese is melted.
Nutrition
- Serving Size: 1/8 of casserole (approximately 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg