Description
This Crockpot Chicken Enchilada Casserole is the ultimate weeknight comfort food — loaded with tender shredded chicken, zesty enchilada sauce, gooey cheese, and soft tortilla pieces all cooked right in your slow cooker. So easy and so satisfying!
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 bottom of the crockpot. Sprinkle with taco seasoning, garlic powder, onion powder, and the diced onion.
- Pour the red enchilada sauce over the top.
- Cover and cook on HIGH for 2½ hours, or until the chicken is tender.
- Shred the chicken directly in the crockpot and mix it into the sauce.
- Add the chopped tortilla pieces and the shredded Mexican cheese.
- Gently fold everything together until well combined and the tortillas begin absorbing the sauce.
- Cover and cook for 20 minutes more, just until hot, melty, and casserole-like.
Notes
Serve with your favorite toppings like sour cream, avocado, or chopped cilantro. Great for meal prep or casual entertaining!
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
Keywords: crockpot chicken enchilada casserole, slow cooker enchiladas, easy chicken casserole