Crockpot Chicken Enchilada Casserole
A comforting and flavorful casserole made with slow-cooked chicken, enchilada sauce, tortillas, and melted cheese, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 450 minutes
- Total Time: 465 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: None
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 bottom of the crockpot in a single layer.
- Sprinkle on the taco seasoning, garlic powder, and onion powder, and pat the spices onto the chicken.
- Add the diced onion around and on top of the chicken, then pour the red enchilada sauce over everything.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Shred the chicken directly in the crockpot and stir in the tortilla pieces and cheese.
- Cover and cook for an additional 30 minutes until the cheese is melted and everything is heated through.
- Serve warm, spooned into bowls or onto plates.
Notes
Trim excess fat from the chicken for a cleaner sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: crockpot, chicken, enchilada, casserole, comfort food
Find it online: https://swifttasty.com/crockpot-chicken-enchilada-casserole/