Description
This Slow Cooker Enchilada Casserole brings together all the rich, savory flavors of classic enchiladas in an easy, hands-off format. Layers of tender chicken, spicy enchilada sauce, and melted cheese come together to create a comforting, crowd-pleasing meal perfect for busy weeknights or meal prepping.
Ingredients
Scale
- 2 to 3 chicken breasts boneless & skinless
- 1 Tablespoon taco seasoning
- Salt and black pepper to taste
- (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 shredded fiesta blend cheese divided
Instructions
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Prepare the liner of the slow cooker with nonstick cooking spray.
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Place the chicken breasts into the bottom of the slow cooker. Over the chicken, sprinkle the taco seasoning, salt, and black pepper.
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Pour the enchilada sauce and tomatoes over the chicken.
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Cover the slow cooker and cook on low for 4 to 5 hours.
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Meanwhile, cut the tortillas into wedges.
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Shred the chicken with two forks.
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Stir the tortilla wedges and half of the cheese into the chicken.
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Press the casserole into an even layer and top with the remaining casserole.
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Re-cover the slow cooker and continue cooking for 30 minutes.
Notes
- Make-Ahead Option: Assemble the casserole the night before and store it in the refrigerator. Simply pop it in the slow cooker in the morning for a ready-to-eat dinner.
- Customization: Feel free to substitute the chicken with your favorite protein or make it vegetarian by adding more beans and vegetables.
- Adjusting Spice Levels: For a spicier kick, use hot enchilada sauce or add sliced jalapeños. For a milder dish, stick with mild sauce and use less seasoning.