Crockpot Chicken Enchilada Casserole
A slow-cooked comfort food featuring tender shredded chicken in tangy red enchilada sauce with layers of flour tortillas and melted cheese.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2–3 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 small onion, diced
- 1 large can red enchilada sauce
- 6 flour tortillas, cut into small pieces
- 2–3 cups shredded Mexican blend cheese
Instructions
- Place the chicken breasts in the crockpot in a single layer.
- Sprinkle the taco seasoning, garlic powder, and onion powder over the chicken.
- Add the diced onion and the red enchilada sauce, stirring to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken in the crockpot using two forks.
- Add the flour tortillas and mix well.
- Sprinkle the cheese on top, cover, and cook for an additional 10-15 minutes until the cheese is melted.
- Serve hot.
Notes
Let rest 5 minutes before serving to allow the casserole to set slightly. Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: slow cooker, chicken casserole, enchiladas, easy dinner, comfort food
Find it online: https://swifttasty.com/crockpot-chicken-enchilada-casserole-2/