Crock Pot Chicken Enchilada Casserole
This easy and delicious Crock Pot Chicken Enchilada Casserole is perfect for busy days and sure to please a crowd at family dinners.
Ingredients
Main ingredients
- 3 pieces chicken breasts Can use rotisserie chicken for quicker preparation.
- 2 tablespoons taco seasoning Use spicy taco seasoning for added heat if desired.
- 1 can diced tomatoes with green chilis (10 oz)
- 1 can green enchilada sauce (28 oz)
- 16 ounces Monterey Jack cheese (shredded) Experiment with different types of cheese if desired.
- 16 pieces corn tortillas (taco size) Flour tortillas can be used, but may change the texture.
Instructions
Preparation
- Boil the chicken until it is cooked through, then shred it using two forks.
- Slice the corn tortillas into quarters.
- In a mixing bowl, combine the shredded chicken with taco seasoning and diced tomatoes. Set this mixture aside.
Cooking
- Spray the crock pot with non-stick cooking spray.
- Pour some enchilada sauce at the bottom of the crock pot.
- Begin layering: Start with tortillas, then chicken mixture, followed by more sauce and cheese.
- Continue layering until all ingredients are used, ensuring to finish with sauce and cheese on top.
- Cook on low for 2-3 hours or on high for 1-2 hours.
Serving
- Serve with optional toppings like sour cream, fresh tomatoes, chopped cilantro, and diced onions.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months. Reheat in the microwave or oven.