Crockpot Chicken Enchilada Casserole
A hands-off, comforting meal of tender shredded chicken, saucy tortillas, and melty cheese, perfect for busy nights or potlucks.
- Prep Time: 15 minutes
- Cook Time: 360 to 480 minutes (low) or 180 to 240 minutes (high) plus 10 to 15 minutes
- Total Time: 385 to 495 minutes
- Yield: 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 and pat lightly.
- Add the diced onion and red enchilada sauce, stirring gently to coat the chicken.
- Cook on low for 360 to 480 minutes or high for 180 to 240 minutes until the chicken reaches an internal temperature of 165°F.
- Shred the chicken in the crockpot with two forks.
- Mix in the flour tortillas, ensuring they are evenly distributed.
- Top with shredded cheese, cover, and cook on high for an additional 10 to 15 minutes.
- Serve hot and enjoy.
Notes
Use a meat thermometer to confirm chicken reaches 165°F for safe consumption. Store leftovers in an airtight container for up to 3 to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: crockpot, casserole, chicken enchilada, comfort food, easy recipe
Find it online: https://recipehappy.com/crockpot-chicken-enchilada-casserole/