Description
Hearty slow cooker enchilada casserole brings Mexican comfort straight to dinner tables with layered cheese, tortillas, and savory meat. Packed with bold spices and easy preparation, this dish promises satisfying flavors you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2 to 3 chicken breasts (boneless and skinless)
Sauce and Spices:
- 2 (10 ounces / 283 grams) cans red enchilada sauce
- 1 (10 ounces / 283 grams) can diced tomatoes with green chiles (drained)
- 1 tablespoon taco seasoning
- Salt to taste
- Black pepper to taste
Additional Ingredients:
- 12 ounces (340 grams) corn tortillas (cut into wedges)
- 2 cups shredded fiesta blend cheese (divided)
Instructions
- Thoroughly coat the interior of the slow cooker with nonstick spray to prevent sticking.
- Arrange raw chicken breasts as a single layer at the bottom of the slow cooker.
- Liberally season chicken with taco seasoning, ensuring even distribution of salt and black pepper across the surface.
- Gently cascade enchilada sauce and diced tomatoes over the seasoned chicken, creating a moist cooking environment.
- Secure the lid and allow chicken to simmer on low temperature for 4-5 hours until meat becomes tender and easily pulls apart.
- During the cooking process, slice corn tortillas into triangular wedges for layering.
- Once chicken has reached optimal tenderness, utilize two forks to meticulously shred the meat into fine, uniform pieces.
- Carefully fold tortilla wedges and approximately half of the shredded cheese into the pulled chicken mixture, creating a cohesive blend.
- Use a spatula to distribute the chicken-tortilla combination evenly across the slow cooker, creating a smooth, compact layer.
- Sprinkle remaining cheese over the top of the casserole to create a melted, golden finish.
- Replace lid and continue cooking for an additional 30 minutes to allow flavors to meld and cheese to fully melt.
Notes
- Choose boneless, skinless chicken breasts for the most tender and easy-to-shred meat, ensuring a consistent texture throughout the casserole.
- For a gluten-free version, use corn tortillas and verify that the taco seasoning is gluten-free certified.
- Enhance flavor by adding diced green chilies or a sprinkle of fresh cilantro just before serving for an extra burst of freshness.
- Reduce sodium content by using low-sodium taco seasoning and checking the enchilada sauce’s salt levels, perfect for those watching their salt intake.
- Prep Time: 15 minutes
- Cook Time: 4-5.5 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg