Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole

from gatherinmykitchen.com
310 min

This cheesy slow cooker chicken enchilada casserole layers tender shredded chicken, corn tortillas, enchilada sauce, and melted cheese for the ultimate weeknight Tex-Mex dinner. With minimal hands-on time, this satisfying meal is perfect for busy weeknights or feeding a crowd.

Ingredients

  • 2 to 3 chicken breasts (boneless & skinless)
  • 1 Tablespoon taco seasoning
  • Salt and black pepper (to taste)
  • 2 10 ounce cans red enchilada sauce
  • 1 10 ounce can tomatoes with diced green chiles (drained)
  • 12 ounces corn tortillas (cut into wedges)
  • 2 cups shredded fiesta blend cheese (divided)

Directions

  1. 1

    Prepare the liner of the slow cooker with nonstick cooking spray.

  2. 2

    Place the chicken breasts into the bottom of the slow cooker. Over the chicken, sprinkle the taco seasoning, salt, and black pepper.

  3. 3

    Pour the enchilada sauce and tomatoes over the chicken.

  4. 4

    Cover the slow cooker and cook on low for 4 to 5 hours.

  5. 5

    Meanwhile, cut the tortillas into wedges.

  6. 6

    Shred the chicken with two forks.

  7. 7

    Stir the tortilla wedges and half of the cheese into the chicken.

  8. 8

    Press the casserole into an even layer and top with the remaining casserole.

  9. 9

    Re-cover the slow cooker and continue cooking for 30 minutes.