Description
A warm, layered chicken enchilada casserole made in a slow cooker, perfect for cozy weeknight dinners.
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) tomatoes with diced green chiles, drained
- 12 ounces corn tortillas, cut into wedges
- 2 cups shredded fiesta blend cheese, divided
Instructions
- Spray the slow cooker liner with nonstick cooking spray.
- Place chicken in the slow cooker and sprinkle taco seasoning, salt, and pepper on top.
- Pour enchilada sauce and drained tomatoes over the chicken.
- Cover and cook on low for 4–5 hours until chicken is tender.
- Shred the chicken in the slow cooker using two forks.
- Mix half of the tortilla wedges and half of the cheese into the shredded chicken.
- Layer remaining tortilla wedges on top and sprinkle with the remaining cheese.
- Cover and cook for an additional 30 minutes until heated through and cheese is melted.
Notes
For a browned top, transfer to a preheated broiler-safe dish and broil for 2–3 minutes.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg