Crock Pot Chicken Enchilada Casserole

5 from 1 vote

Flavorful shredded chicken, corn tortillas, and melty cheese make an amazing chicken enchilada casserole.

Prep Time: 5

Cook Time: 3

Total Time: 3 5

Servings: Servings

1 pound chicken breasts boneless, skinless (2-3 pieces)
2 cups red enchilada sauce (Note 1)
1 teaspoon taco seasoning
8 corn tortillas cut into fourths
1 ½ cups shredded cheddar cheese
Toppings: diced tomatoes, avocado, tortilla strips, sour cream, fresh cilantro leaves

Grease a 6-quart slow cooker liner with nonstick cooking spray for easy cleanup.
Pour in the enchilada sauce.
Add the chicken breasts.
Sprinkle chicken with taco seasoning.
Cover and cook on low heat for 2-3 hours.
With tongs, remove the cooked chicken and shred with two forks.
Add shredded chicken back into the sauce.
Cut the corn tortillas into fourths and drop into the sauce. Cover the tortillas with sauce.
Sprinkle all of the cheese over the tortilla and chicken.
Add the cover back and cook on low for thirty minutes or until cheese is melted.
Serve with favorite toppings.

Note 1: Canned enchilada sauce will also work.

Storage Notes:

Keep leftovers in an airtight container in the refrigerator for up to four days.

Serving: 1 cupCalories: 353kcalCarbohydrates: 48gProtein: 16gFat: 12gSugar: 1g