Description
Looking for an easy weeknight dinner idea? Try our delicious Slow Cooker Chicken Enchilada Casserole recipe! Discover how to make it today.
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
- Step 1: Prepare the liner of the slow cooker with nonstick cooking spray.
- Step 2: Place the chicken breasts into the bottom of the slow cooker. Over the chicken, sprinkle the taco seasoning, salt, and black pepper.
- Step 3: Pour the enchilada sauce and tomatoes over the chicken.
- Step 4: Cover the slow cooker and cook on low for 4 to 5 hours.
- Step 5: Meanwhile, cut the tortillas into wedges.
- Step 6: Shred the chicken with two forks.
- Step 7: Stir the tortilla wedges and half of the cheese into the chicken.
- Step 8: Press the casserole into an even layer and top with the remaining tortilla wedges.
- Step 9: Re-cover the slow cooker and continue cooking for 30 minutes.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg