Easy Crockpot Chicken Enchilada Casserole
Enjoy easy Crockpot Chicken Enchilada Casserole My kids love this familyapproved setitandforgetit dinner tested in my Texas kitchen Get the recipe
- Prep Time: 15 minutes
- Cook Time: 315 minutes
- Total Time: 330 minutes
- Yield: 6-8 servings
- Category: Casserole
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (10 ounce) can of cream of chicken soup
- 1 (10 ounce) can of enchilada sauce
- 1 (4 ounce) can of diced green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 (6-inch) corn tortillas, quartered
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream
- Optional toppings: chopped cilantro
- Optional toppings: diced tomatoes
- Optional toppings: sliced green onions
Instructions
- Place the chicken breasts in the bottom of your slow cooker. In a bowl, mix together the cream of chicken soup, enchilada sauce, diced green chilies, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Pour this mixture evenly over the chicken.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker, making sure it’s evenly distributed in the sauce. Give it a good stir.
- Add half of the quartered corn tortillas to the slow cooker, gently pressing them into the sauce. Sprinkle one cup of the shredded cheddar cheese evenly over the tortillas.
- Add the remaining corn tortillas over the cheese, again pressing them gently into the sauce. Top with the remaining cup of shredded cheddar cheese.
- Cover the slow cooker and cook on high for another 15-30 minutes, or until the cheese is melted and bubbly, and the tortillas are heated through. Keep a close eye on it to prevent burning.
- Turn off the slow cooker and let the casserole sit for a few minutes before serving. This will help it set up a bit. Serve hot, topped with your favorite enchilada toppings like sour cream, chopped cilantro, diced tomatoes, and sliced green onions.
Notes
This Crockpot Chicken Enchilada Casserole is a game-changer! It’s easy to throw together, and the whole family will be begging for seconds. A delicious, stress-free dinner that everyone will enjoy.