Slow Cooker Chicken Enchilada Casserole

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Chicken enchiladas are a family favorite, but they take time. You have to fill each tortilla, roll it, line them up, then bake. This casserole gives you the same taste with much less work. You do a quick 10 to 15 minutes of prep, then the slow cooker does the rest.

All day, the sauce bubbles gently and the chicken turns tender enough to shred with a fork. The tortillas soak up the flavor, and the cheese melts into a warm, comforting top. It’s the kind of supper that makes everyone hover near the kitchen.

Ingredients

• 2 to 3 boneless, skinless chicken breasts (thighs work too)
• 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

Directions

1. Grease the cooker
   Spray the inside of the slow cooker with nonstick cooking spray.
2. Season the chicken
   Put the chicken in the bottom. Sprinkle with taco seasoning, salt, and pepper.
3. Add the sauce
   Pour the enchilada sauce and drained tomatoes with green chiles over the chicken.
4. Cook low and slow
   Cover and cook on low for 4 to 5 hours, until the chicken is very tender.
5. Cut the tortillas
   While it cooks, cut the tortillas into wedges.
6. Shred the chicken
   Use two forks to shred the chicken right in the slow cooker.
7. Stir in tortillas and cheese
   Stir in the tortilla wedges and 1 cup of the cheese.
8. Level and top
   Press the mixture into an even layer. Top with the remaining tortilla wedges and the rest of the cheese.
9. Finish
   Cover again and cook 30 minutes more, until hot and bubbling.

Equipment

• Slow cooker
• Nonstick cooking spray
• Knife and cutting board
• Measuring cups and spoons
• Two forks

Tips and Serving Suggestions

• Shred the chicken while it’s still hot. It’s much easier.
• Use medium enchilada sauce for a good, everyday heat. Use hot if you like spice.
• Cut tortillas into wedges about 1 inch wide so they cook evenly.
• Top with lettuce, tomatoes, olives, cilantro, or pickled jalapeños.
• Add corn or black beans if you want to stretch it.
• Serve with sour cream and lime wedges.

Nutrition Information

Per serving (makes 8): about 274 calories, 23g carbs, 17g protein, 13g fat.

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Storage and FAQs

Storage

Cool completely. Cover and refrigerate up to 4 days. Reheat in the microwave or in a 350°F oven until very hot.

Leftover Ideas

• Fill tacos, burritos, or quesadillas
• Spoon over tortilla chips and broil for quick nachos
• Pile onto tostadas
• Stir into rice
• Top a baked potato or a salad

FAQs