Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is a simple, flavorful slow-cooked dish combining tender chicken, rich enchilada sauce, and melted cheese for a comforting Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooked
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup sour cream
- 1 packet taco seasoning
- 2 cups shredded Mexican blend cheese
- 8 small corn tortillas, cut into strips
- 1/2 cup chopped onions
- 1/4 cup chopped cilantro (optional)
- Salt and pepper, to taste
Instructions
- Place chicken breasts at the bottom of the crockpot.
- In a bowl, mix enchilada sauce, sour cream, diced green chilies, taco seasoning, and onions.
- Pour the sauce mixture over the chicken evenly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is cooked through and tender.
- Remove chicken and shred with two forks; return shredded chicken to the crockpot and mix well with the sauce.
- Add half the tortilla strips and half the cheese, stirring gently to combine.
- Top with the remaining tortillas and cheese.
- Cover and cook on high for an additional 15-20 minutes until cheese is melted.
- Garnish with chopped cilantro if desired before serving.
Notes
For extra flavor, serve with a side of guacamole or a dollop of fresh salsa. You can also swap corn tortillas for flour tortillas if preferred.
Find it online: https://justflowe.com/crockpot-chicken-enchilada-casserole/