Slow Cooker Chicken Enchilada Casserole
A hearty and cheesy enchilada casserole that is easy to make in a slow cooker, perfect for chilly nights with minimal effort.
Equipment
- 9x13-inch baking dish
- Medium saucepan or skillet
- Mixing bowl
- Knife and cutting board
- Measuring Cups and Spoons
- Cheese grater (if using block cheese)
- Aluminum foil (optional, for baking)
Ingredients
For the casserole
- 2 pounds chicken breasts Boneless and skinless
- 2 cups enchilada sauce Use mild or medium based on preference
- 1 can diced tomatoes Drained
- 4 cups shredded cheese Cheddar or Mexican blend, plus more for topping
- 8 large tortillas Corn or flour, depending on preference
- 1/2 cup chopped cilantro Optional for garnish
- 1/2 cup sour cream Optional for serving
Instructions
Preparation
- Place the chicken breasts into the slow cooker.
- Pour enchilada sauce and add diced tomatoes over the chicken.
- Layer shredded cheese and tortillas in the slow cooker, just like layering for lasagna.
- Set the slow cooker to low and cook for 4 hours.
Cooking
- After 4 hours, shred the chicken directly in the slow cooker.
- Add more cheese and layer on a few more tortillas.
- Cover and cook for another 30 minutes until the cheese is melted.
Serving
- Serve warm, garnished with chopped cilantro and a dollop of sour cream if desired.
- Enjoy with sides such as rice or tortilla chips.
Notes
Spray the slow cooker before use to facilitate easy cleanup. You can freeze leftovers for up to two months. Consider various meats or toppings to customize the dish.