Crockpot Chicken Enchilada Casserole
This casserole features tender, slow-cooked chicken in a flavorful red enchilada sauce, topped with melted cheese and flour tortillas for a comforting, hands-off meal.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
- Diet: Poultry
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 if possible.
- Sprinkle the taco seasoning, garlic powder, and onion powder over the chicken.
- Add the diced onion and the red enchilada sauce and stir to combine.
- Cook on low for 360 minutes or high for 240 minutes until the chicken reaches an internal temperature of 165°F.
- Shred the chicken in the crockpot using two forks.
- Add the flour tortillas and mix well.
- Sprinkle the shredded cheese on top, cover, and cook for an additional 15 minutes until the cheese is melted.
- Serve hot.
Notes
For a cheesier casserole, use up to 3 cups of cheese. Refrigerate leftovers for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg