Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole is the ultimate comfort food, perfect for busy weeknights or casual gatherings. This hearty dish layers tender shredded chicken, flavorful enchilada sauce, and gooey cheese between corn tortillas, creating a delicious Tex-Mex masterpiece. With minimal prep time and the convenience of a slow cooker, you can enjoy rich flavors without spending hours in the kitchen. Whether served as a cozy family dinner or at a taco night with friends, this casserole is sure to please everyone at the table. Plus, its customizable nature allows you to add your favorite toppings like sour cream or avocado for an extra touch.

Prep Time15 mins

Cook Time5 hrs

Total Time5 hrs 15 mins

Course: Main Cuisine: Tex-Mex Keyword: Experiment with different cheeses like pepper jack for extra flavor. Customize by adding beans or bell peppers for variation. Allow resting time before serving to firm up the casserole. Servings: Serves 8 Calories: 350kcal Author: Tisha

Ingredients

2 to 3 boneless, skinless chicken breasts
1 tablespoon taco seasoning
2 cans (10 ounces each) red enchilada sauce
1 can (10 ounces) diced tomatoes with green chiles (drained)
12 ounces corn tortillas
2 cups shredded fiesta blend cheese

Instructions

Spray the slow cooker liner with nonstick cooking spray.
Place chicken at the bottom, seasoning with taco seasoning, salt, and pepper.
Pour enchilada sauce and drained tomatoes evenly over the chicken.
Cover and cook on low for 4 to 5 hours until chicken is tender.
Cut corn tortillas into wedges and shred the cooked chicken using two forks.
Stir in half of the tortilla wedges and half of the cheese into the mixture.
Layer remaining tortilla wedges on top and cover with remaining cheese.
Cook for an additional 30 minutes to melt cheese.

Nutrition