Description

Savor the comforting flavors of our Slow Cooker Chicken Enchilada Casserole, a perfect solution for busy weeknights when you crave something hearty and delicious. This dish layers tender shredded chicken with zesty red enchilada sauce, corn tortillas, and gooey melted cheese to create a satisfying meal that will please the entire family. Easily customizable, you can swap chicken for turkey or toss in your favorite vegetables for added nutrition. Plus, it’s a fantastic option for gatherings—generously portioned and packed with flavor. Enjoy leftovers the next day; this casserole only gets better as it sits!

Ingredients

Scale

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

Instructions

Lightly coat your slow cooker with nonstick spray.
Place chicken breasts in the slow cooker and sprinkle with taco seasoning, salt, and pepper.
Pour enchilada sauce and drained tomatoes over the chicken.
Cook on low for 4 to 5 hours.
Cut tortillas into wedges while the chicken is cooking.
Shred cooked chicken in the slow cooker using two forks and mix well.
Stir in half of the tortilla wedges and one cup of cheese until combined.
Layer remaining tortilla wedges on top and cover again.
Continue cooking for an additional 30 minutes.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 430
Sugar: 6g
Sodium: 920mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 24g
Cholesterol: 85mg

Keywords: Feel free to add beans or bell peppers for added texture and flavor. Adjust spice levels based on your family's preferences by choosing mild or hot sauces.