Description
This Slow Cooker Chicken Enchilada Casserole is a comforting and flavorful dish combining tender chicken, spicy enchilada sauce, and melty cheese layered with corn tortillas. Perfect for a hands-off dinner, it slowly cooks to meld all the rich Mexican-inspired flavors, delivering a hearty casserole that’s both satisfying and easy to prepare.
Ingredients
Scale
Chicken and Seasonings
- 2 to 3 boneless, skinless chicken breasts
- 1 Tablespoon taco seasoning
- Salt and black pepper to taste
Enchilada Mixture
- 2 (10 ounce) cans red enchilada sauce
- 1 (10 ounce) can tomatoes with diced green chiles, drained
Tortillas and Cheese
- 12 ounces corn tortillas, cut into wedges
- 2 cups shredded fiesta blend cheese, divided
Instructions
- Prepare the slow cooker: Spray the liner of your slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier.
- Layer the chicken and seasonings: Place the chicken breasts at the bottom of the slow cooker. Sprinkle evenly with taco seasoning, salt, and black pepper for flavor.
- Add enchilada sauce and tomatoes: Pour the red enchilada sauce and drained diced tomatoes with green chiles over the chicken, covering it well with the saucy mixture.
- Cook the chicken: Cover the slow cooker and cook on low for 4 to 5 hours until the chicken is tender and cooked through.
- Prepare tortillas and shred chicken: While the chicken cooks, cut the corn tortillas into wedges. Once the chicken is done, shred it with two forks directly in the slow cooker.
- Mix in tortillas and cheese: Stir the tortilla wedges and half of the shredded cheese into the shredded chicken, mixing well to combine the layers.
- Form the casserole layers: Gently press the mixture into an even layer, then top evenly with the remaining tortilla wedges for a final layer.
- Finish cooking: Cover the slow cooker again and continue cooking for an additional 30 minutes until the cheese melts and the casserole is heated through.
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat; adjust cooking time as needed.
- For extra spice, add diced jalapeños or a pinch of cayenne pepper with the taco seasoning.
- Serve with sour cream, guacamole, or sliced avocado for added creaminess.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or oven.
- Using corn tortillas keeps this recipe gluten-free; ensure your taco seasoning is gluten-free as well.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: slow cooker chicken enchilada casserole, slow cooker Mexican casserole, easy chicken enchilada recipe, crockpot enchilada casserole, gluten free enchilada casserole
