Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is a hearty, flavorful Mexican-inspired dish that layers tender chicken, tortillas, and cheese slow-cooked to perfection for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooked
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chilies
- 8 corn tortillas, cut into halves or quarters
- 2 cups shredded Mexican blend cheese
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Sour cream and sliced jalapeños for garnish (optional)
Instructions
- In a medium bowl, mix shredded chicken with diced green chilies, chopped onion, cumin, garlic powder, salt, and pepper.
- Pour a small amount of enchilada sauce into the bottom of the crockpot to lightly coat.
- Layer half of the tortilla pieces over the sauce.
- Spread half of the chicken mixture evenly on top of the tortillas.
- Sprinkle with one cup of shredded cheese and some chopped cilantro.
- Pour about half of the remaining enchilada sauce over the top layer.
- Repeat layers: tortillas, chicken mixture, cheese, cilantro, and sauce until all ingredients are used, ending with a cheese layer.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until cheese is melted and casserole is heated through.
- Garnish with sour cream and jalapeños if desired before serving.
Notes
For extra depth, add a layer of black beans or corn before the final cheese layer. Serve with a side of Spanish rice or a fresh salad.
Find it online: https://seasonedrecipe.com/crockpot-chicken-enchilada-casserole/