Crockpot Chicken Enchilada Casserole
A slow cooker meal featuring tender, shreddable chicken in rich red enchilada sauce, layered with soft tortillas and melted cheese.
- Prep Time: 10 minutes
- Cook Time: 210 to 480 minutes
- Total Time: 220 to 490 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free tortillas)
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 chicken breasts in the bottom of the crockpot in a single layer.
- Sprinkle taco seasoning, garlic powder, and onion powder over the chicken.
- Add the diced onion and pour the enchilada sauce over everything.
- Cook on low for 360 minutes (6 hours) to 480 minutes (8 hours) or high for 180 minutes (3 hours) to 240 minutes (4 hours).
- Shred chicken in the crockpot and stir in tortilla pieces and cheese.
- Cover and cook for an additional 30 minutes until cheese is melted and heated through.
Notes
Use a meat thermometer to ensure chicken is fully cooked before shredding. If tortillas clump together, separate them into smaller pieces. For a saucier casserole, stir in extra enchilada sauce before the final 30 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
Keywords: Crockpot, Chicken, Enchilada, Casserole, Slow Cooker, Tex-Mex