Slow Cooker Chicken Enchilada Casserole
This slow cooker chicken enchilada casserole layers saucy shredded chicken, corn tortillas, tomatoes with green chiles, and melted fiesta cheese for an easy six-serving dinner.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 5 hours 15 minutes
Ingredients
Ingredients
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- to taste salt and black pepper
- 2 10-ounce cans red enchilada sauce
- 1 10-ounce can tomatoes with diced green chiles drained
- 12 ounces corn tortillas cut into wedges
- 2 cups fiesta blend cheese shredded and divided
Instructions
Instructions
- Prepare the slow-cooker liner with nonstick cooking spray.
- Place the chicken breasts in the slow cooker. Sprinkle them with taco seasoning, salt, and black pepper.
- Pour the enchilada sauce and drained tomatoes with green chiles over the chicken.
- Cover and cook on low for 4 to 5 hours.
- Meanwhile, cut the corn tortillas into wedges.
- Shred the cooked chicken with two forks.
- Stir the tortilla wedges and half of the cheese into the chicken mixture.
- Press the casserole into an even layer and top with the remaining tortilla wedges.
- Cover again and continue cooking for 30 minutes.