Crockpot Chicken Enchilada Casserole
A comforting slow-cooked casserole with tender chicken, enchilada sauce, tortillas, and melted cheese, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 360-480 minutes
- Total Time: 420-490 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free (if using corn tortillas)
Ingredients
Scale
- 2–3 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 small onion, diced
- 1 large can red enchilada sauce
- 6 flour tortillas, cut into small pieces
- 2–3 cups shredded Mexican blend cheese
Instructions
- Place the chicken breasts in the crockpot.
- Sprinkle the taco seasoning, garlic powder, and onion powder over the chicken.
- Add the diced onion and the red enchilada sauce. Stir to combine.
- Cook on low for 360-480 minutes or high for 180-240 minutes until the chicken is cooked through.
- Shred the chicken in the crockpot using two forks.
- Add the flour tortillas and mix well.
- Sprinkle the shredded cheese on top, cover, and cook for an additional 10-15 minutes until the cheese is melted.
- Serve hot.
Notes
Trim excess fat from the chicken before cooking. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Find it online: https://daytasty.com/crockpot-chicken-enchilada-casserole-2/