Slow Cooker Chicken Enchilada Casserole
Slow Cooker Chicken Enchilada Casserole is a delightful twist on traditional enchiladas, combining tender, shredded chicken with layers of flavorful enchilada sauce, corn tortillas, and gooey melted cheese. Perfect for busy weeknights or casual gatherings, this hearty dish requires minimal prep time—just 10 minutes—allowing you to enjoy quality time with family while it cooks. With its rich Tex-Mex flavors, it’s a satisfying meal that pleases both adults and kids alike. Top it off with your favorite garnishes like avocado and sour cream for an extra touch of deliciousness!
- Prep Time: 10 minutes
- Cook Time: 4–5 hours
- Total Time: 1 minute
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- 2 cans (10 ounces each) red enchilada sauce
- 1 can (10 ounces) tomatoes with diced green chiles
- 12 ounces corn tortillas
- 2 cups shredded fiesta blend cheese
Instructions
- Spray the slow cooker with nonstick cooking spray.
- Place chicken in the slow cooker; season with taco seasoning, salt, and pepper.
- Pour enchilada sauce over chicken and add drained tomatoes.
- Cover and cook on low for 4 to 5 hours until chicken is tender.
- Shred the chicken using two forks in the slow cooker.
- Stir in tortilla wedges and half of the cheese until combined.
- Press down to form an even layer; top with remaining tortillas and cheese.
- Re-cover and cook for an additional 30 minutes until cheese is melted.
Nutrition
- Serving Size: 1 portion (300g)
- Calories: 420
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Customize by adding black beans or bell peppers for extra flavor and nutrition. Allow the casserole to rest before serving for better texture.