Description
This Slow Cooker Chicken Enchilada Casserole is a comforting and flavorful Mexican-inspired dish that layers tender shredded chicken, seasoned with taco spices and smothered in rich enchilada sauce, with corn tortilla strips and melted cheddar cheese. Perfect for an easy weeknight meal, it slow cooks to perfection, requiring minimal hands-on time and delivering a hearty casserole that serves eight.
Ingredients
Scale
Main Ingredients
- 1¾ lb boneless skinless chicken breasts
- 1 (1-oz) package taco seasoning
- 1 (28-oz) can enchilada sauce
- 10 corn tortillas, cut into strips
- 2 cups shredded cheddar cheese
- Optional garnishes: black olives, tomatoes, fresh cilantro
Instructions
- Prepare the slow cooker: Place the chicken breasts, taco seasoning, and enchilada sauce into the slow cooker. Ensure the chicken is covered with the sauce and seasoning.
- Slow cook the chicken: Cover the slow cooker and cook on LOW heat for 4 hours or until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken breasts carefully from the slow cooker and shred them using two forks.
- Combine ingredients: Return the shredded chicken to the slow cooker. Add the shredded cheddar cheese and the corn tortilla strips. Stir everything together evenly.
- Cook the casserole: Cover again and cook on HIGH heat for 30 to 45 minutes until the tortilla strips are softened and the cheese has melted completely.
- Garnish and serve: Once cooked, garnish with black olives, diced tomatoes, and fresh cilantro as desired. Serve warm.
Notes
- For extra flavor, consider adding a layer of sliced onions or jalapeños before the final cooking phase.
- You can substitute corn tortillas with flour tortillas if preferred, but corn provides a more authentic texture.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave.
- Adjust the amount of taco seasoning based on your spice preference.
- If you want a creamier texture, add a splash of sour cream or cream cheese before the final cook.
