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Slow Cooker Chicken Casserole
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Crockpot Chicken Enchilada Casserole

Break out the slow cooker because this easy and flavorful Crockpot Chicken Enchilada Casserole is a MUST-MAKE. Makes for a cozy dinner.
Course Main Course
Cuisine American, Mexican
Keyword casserole, chicken, crockpot, enchiladas, slow cooker
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8
Calories 300kcal

Equipment

  • slow cooker

Ingredients

  • 3 chicken breasts - boneless, skinless
  • 1 tablespoon taco seasoning
  • Salt and black pepper to taste
  • 20 ounces red enchilada sauce - 2 cans
  • 10 ounces tomatoes with diced green chiles drained - 1 can - Rotel
  • 12 corn tortillas cut into wedges
  • 2 cups fiesta blend cheese divided -shredded

Instructions

  • Prepare the liner of the slow cooker with nonstick cooking spray.
  • Place the chicken breasts into the bottom of the slow cooker. Sprinkle the taco seasoning, salt, and black pepper on top of the chicken.
  • Pour the enchilada sauce and tomatoes over the chicken.
  • Cover the slow cooker and cook on low for 4 to 5 hours.
  • Meanwhile, cut the tortillas into wedges.
  • Shred the chicken with two forks.
  • Stir the tortilla wedges and half of the cheese into the chicken.
  • Press the casserole into an even layer and top with the remaining cheese.
  • Re-cover the slow cooker and continue cooking for 30 minutes.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 26g | Protein: 27g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 888mg | Potassium: 453mg | Fiber: 4g | Sugar: 6g | Vitamin C: 6mg | Calcium: 47mg | Iron: 2mg | Net Carbohydrates: 21g