Description

This Slow Cooker Chicken Enchilada Casserole is a deliciously easy way to enjoy the flavors of enchiladas without the fuss. With layers of tender chicken, corn tortillas, enchilada sauce, and melted cheese, this casserole is a crowd-pleasing comfort food. Perfect for busy weeknights or potlucks, it’s simple to prepare and delivers rich, savory southwestern flavors that everyone will love.

Ingredients

Boneless, skinless chicken breasts (or thighs)

Taco seasoning (store-bought or homemade)

Enchilada sauce (medium or hot)

Tomatoes with green chiles

Corn tortillas (cut into wedges)

Fiesta blend cheese (or shredded cheddar, Monterey Jack)

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Instructions

Lightly coat the slow cooker insert with nonstick spray.
Place chicken breasts at the bottom of the slow cooker. Sprinkle with taco seasoning, salt, and pepper.
In a small bowl, combine enchilada sauce and tomatoes with green chiles. Pour the mixture evenly over the chicken.
Cover and cook on low for 4-5 hours, until the chicken is tender. Shred the chicken with two forks in the slow cooker.
Stir in half of the tortilla wedges and 1 cup of cheese, spreading evenly in the slow cooker.
Top with the remaining tortilla wedges and cheese. Cover and cook on low for an additional 30 minutes until hot and bubbly.

Notes

Add extra flavor by incorporating corn, black beans, or rotisserie chicken.

Adjust the heat level by choosing mild, medium, or hot enchilada sauce.

Toppings like lettuce, tomatoes, cilantro, or sour cream can elevate the dish.

For a vegetarian version, replace the chicken with beans or vegetables such as zucchini and bell peppers.