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Crockpot Chicken Enchilada

Slow cooker chicken enchilada casserole combines shredded chicken, red enchilada sauce, corn tortilla strips, and melted Mexican-blend cheese. The tortillas cook until tender, making a hearty layered casserole with minimal hands-on prep.
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Prep Time 15 minutes
Cook Time 6 hours
Resting 10 minutes
Total Time 6 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray for coating
  • 1.5 lb chicken breasts boneless, skinless
  • 1 yellow onion small, finely chopped
  • 2 can (10 oz) red enchilada sauce
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 12 corn tortillas 6-inch, cut into strips
  • 2 cup Mexican-blend cheese shredded, divided

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
  2. Add the chicken, onion, enchilada sauce, chili powder, and cumin to the slow cooker.
  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a cutting board.
  5. Shred the chicken with two forks.
  6. Return the chicken to the slow cooker and stir to combine with the sauce.
  7. Stir in the tortilla strips and 1 cup of the cheese.
  8. Cover and cook on HIGH for 30 to 45 minutes, until the tortillas are tender.
  9. Sprinkle the remaining 1 cup cheese over the top.
  10. Cover and cook for 10 to 15 minutes, until the cheese is melted.
  11. Turn off the slow cooker and let the casserole rest for 10 minutes before serving.

Notes

For tender chicken, check that it reaches 165°F in the thickest part before shredding. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free version, use dairy-free Mexican-style shredded cheese.