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Crockpot Chicken Enchilada Casserole

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Warm, saucy, and effortlessly comforting, this Crockpot Chicken Enchilada Casserole combines shredded chicken with red enchilada sauce and tortillas for a family-friendly weeknight winner.

  • Author: daniel-kim
  • Prep Time: 10 minutes
  • Cook Time: 390 minutes
  • Total Time: 400 minutes
  • Yield: 6–8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Gluten-Free

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

  1. Place the chicken breasts in the bottom of the crockpot.
  2. Arrange them in a single layer if possible for even cooking.
  3. Sprinkle on taco seasoning, garlic powder, and onion powder.
  4. Pat the spices onto the chicken so they cling while cooking.
  5. Add the diced onion and pour the enchilada sauce over everything.
  6. Make sure the sauce covers the chicken to keep it moist.
  7. Cook on low for 360 to 480 minutes or high for 180 to 240 minutes until chicken is cooked through.
  8. Shred the chicken directly in the crockpot and stir in tortilla pieces and cheese.
  9. Cover and cook for an additional 30 minutes until cheese is melted and everything is heated through.

Notes

Trim excess fat from chicken for a cleaner sauce. Use low for tender chicken, high if short on time. Can be frozen for up to 3 months.

Nutrition

Find it online: https://daytasty.com/crockpot-chicken-enchilada-casserole/