Crockpot Chicken Enchilada Casserole
A cozy and saucy chicken enchilada casserole made easy in a crockpot with tender shredded chicken, enchilada sauce, and gooey melted cheese.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Total Time: 430 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2–3 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 small onion, diced
- 1 large can red enchilada sauce
- 6 flour tortillas, cut into small pieces
- 2–3 cups shredded Mexican blend cheese
Instructions
- Place the chicken breasts in the crockpot in a single layer.
- Sprinkle the taco seasoning, garlic powder, and onion powder over the chicken, patting lightly.
- Add the diced onion and red enchilada sauce, stirring gently to combine.
- Cook on low for 360-480 minutes or high for 180-240 minutes until chicken is cooked through.
- Shred the chicken in the crockpot using two forks, mixing it into the sauce.
- Add the flour tortillas and mix well to distribute evenly.
- Sprinkle shredded cheese on top, cover, and cook for an additional 10-15 minutes until cheese melts.
- Serve hot and enjoy.
Notes
For a thicker casserole, let sit uncovered for 10 minutes after shredding. Can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 80mg
Keywords: crockpot, chicken, enchilada, casserole, easy recipe, comfort food, slow cooker