Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is a flavorful, slow-cooked Mexican-inspired dish that layers tender shredded chicken with cheese and enchilada sauce for a deliciously comforting meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Crockpot
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (10 oz) can red enchilada sauce
- 8 small corn tortillas, cut into quarters
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1 can (4 oz) diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Spray the inside of the crockpot with non-stick cooking spray.
- In a large bowl, combine shredded chicken, diced onion, green chilies, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
- Spread a thin layer of enchilada sauce on the bottom of the crockpot.
- Add a layer of tortilla pieces to cover the sauce.
- Top tortillas with a portion of the chicken mixture, then sprinkle with a mix of cheddar and Monterey Jack cheeses.
- Repeat layering enchilada sauce, tortillas, chicken mixture, and cheese until all ingredients are used, finishing with cheese on top.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the casserole is hot and bubbly.
- Garnish with chopped cilantro before serving, if desired.
Notes
For extra creaminess, stir in 1/2 cup of sour cream before serving or serve with a dollop on top. Adding sliced jalapeños can also boost the heat for spice lovers.
Find it online: https://auntyspices.com/crockpot-chicken-enchilada-casserole/