Cooked - Crockpot Chicken Enchilada Casserole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crockpot Chicken Enchilada Casserole

1.0

2 lb boneless skinless chicken breasts or thighs

1 can (10 oz) red enchilada sauce

1 can (10 oz) green enchilada sauce

1 can (10.5 oz) cream of chicken soup

1 can (10 oz) Rotel or diced tomatoes with green chiles, drained

1 small yellow onion, finely diced

1 packet taco seasoning (or 2 to 3 tbsp)

1 tsp garlic powder

½ tsp cumin

½ tsp salt

¼ tsp black pepper

10 to 12 small corn tortillas, cut into strips or wedges

2 cups shredded Mexican blend or cheddar cheese

½ cup shredded Monterey Jack or pepper Jack

Sour cream, cilantro, green onions, avocado (optional toppings)

Spray the inside of your slow cooker with cooking spray. Lay the chicken in the bottom in a single layer.
In a bowl, whisk together red and green enchilada sauce, cream of chicken soup, Rotel, onion, taco seasoning, garlic powder, cumin, salt, and pepper.
Pour this sauce mixture over the chicken, making sure it is mostly covered.
Cover and cook on Low 5 to 6 hours or on High 3 to 4 hours, until the chicken is very tender and shreds easily.
Shred the chicken right in the crockpot using two forks and stir it into the sauce.
Stir in the tortilla strips and 1 ½ cups of the cheese blends, making sure the tortillas are coated and pushed down into the sauce.
Sprinkle the remaining cheese over the top, cover, and cook on High for 20 to 30 more minutes until the cheese is melted and everything is hot and bubbly.
Let it sit 5 minutes with the lid off, then scoop into bowls and add your favorite toppings.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions👨‍👩‍👧‍👦Family Meal👥Gatherings

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 22 weeks ago

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