Description
A hearty and cheesy slow cooker chicken enchilada casserole made with tender shredded chicken, tortilla strips, enchilada sauce, and plenty of melted cheese.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts
- 28 oz red enchilada sauce
- 10 oz Rotel tomatoes with green chilies
- 2 tbsp taco seasoning
- 16 corn tortillas, cut into small strips
- 2 cups shredded cheddar cheese, divided
- ⅓ cup diced tomatoes (for garnish)
- ¼ cup chopped green onions (for garnish)
- Optional: chopped cilantro, sour cream, sliced olives
Instructions
- Add to Crockpot: In a 6-quart slow cooker, combine the chicken breasts, enchilada sauce, Rotel, and taco seasoning.
- Cook Chicken: Cover and cook on LOW for 6–7 hours or HIGH for 2½–3½ hours, until chicken reaches 165°F internal temperature.
- Shred Chicken: Remove chicken from the crockpot and shred using two forks or a hand mixer.
- Assemble Casserole: Return shredded chicken to the slow cooker. Add tortilla strips and 1 cup cheddar cheese. Mix gently.
- Top and Cook Again: Sprinkle the remaining cheese on top. Add chopped green onions and diced tomatoes. Cover and cook on HIGH for 30–45 minutes until the cheese melts and bubbles.
- Serve: Spoon into bowls or plates and garnish with cilantro, sour cream, or sliced olives if desired.
Notes
This dish is great for meal prep—the flavors develop even more the next day. Try it with a blend of cheddar and Monterey Jack for extra cheesiness.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 plate
- Calories: 440
- Sugar: 7g
- Sodium: 940mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 110mg
Keywords: slow cooker enchilada casserole, chicken enchilada bake, crockpot Mexican recipe