Crock Pot Chicken Enchilada Casserole
Looking for an easy chicken enchilada recipe that you can make in your slow cooker? This Crock Pot Chicken Enchilada Casserole is a simple and satisfying meal that the whole family will love! With just 8 simple ingredients, this casserole is easy to assemble and even easier to enjoy
Servings: 6
Calories: 499kcal
Ingredients
Chicken
- 1½ lbs boneless, skinless chicken breasts
- 28 oz red enchilada sauce
- 10 oz Rotel tomatoes with green chilies
- 2 tbsp taco seasoning
Items To Add at The End
- 16 corn tortillas (taco size cut into 9 pieces)
- 2 cups cheddar cheese (grated and divided in half)
- ⅓ cup tomatoes (diced)
- ¼ cup green onions (diced)
Instructions
- In a 6-quart slow cooker, add chicken, enchilada sauce, Rotel tomatoes, and taco seasoning.
- Cover and cook on low for 6 - 7 hours or on high for 2½ - 3½ hours.
- Remove chicken and shred with two forks. Add chicken, tortillas, and 1 cup of cheese to the slow cooker. Top with remaining cheese, then add green onions and tomatoes.
- Cover and cook for 30-45 or until the tortillas are soft and the cheese has completely melted.
Nutrition
Calories: 499kcal | Carbohydrates: 46g | Protein: 40g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 1629mg | Potassium: 697mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1539IU | Vitamin C: 11mg | Calcium: 347mg | Iron: 3mg