Comforting Crockpot Chicken Enchilada Casserole for Family Nights

This Crockpot Chicken Enchilada Casserole is a comforting dish that's easy to make and perfect for family nights.

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Prep Time 15

Cook Time 5

Resting Time 10

Total Time 5 25

Servings: 6 servings

Course: Chicken

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

3 lbs Boneless, Skinless Chicken Breasts Fresh or thawed frozen works best.
2 tablespoons Taco Seasoning Store-bought or homemade.
1 teaspoon Salt
1 teaspoon Black Pepper

For the Sauce

2 cans Red Enchilada Sauce 10 oz each.
1 can Diced Tomatoes with Green Chiles 10 oz, drained.

For the Base

12 oz Corn Tortillas Cut into wedges.

For the Cheese

2 cups Fiesta Blend Shredded Cheese Divided, reserve half for topping.

Equipment

Slow cooker

Method

Step-by-Step Instructions

Prepare the Slow Cooker: Spray the slow cooker with nonstick cooking spray.
Season the Chicken: Place chicken in the slow cooker, sprinkle with taco seasoning, salt, and pepper.
Add the Sauces: Pour enchilada sauce and diced tomatoes over the chicken, stirring gently.
Cook Low and Slow: Cover and cook on low for 4 to 5 hours.
Prepare the Tortillas: Cut corn tortillas into wedges.
Shred the Chicken: Shred the cooked chicken in the sauce using forks.
Layer with Tortillas and Cheese: Smooth the mixture, add remaining tortillas and cheese.
Final Cooking Phase: Cover and continue cooking on low for 30 minutes.
Rest Before Serving: Allow the casserole to rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Perfect for meal prep and customizing with additional ingredients like beans or corn.

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