Crockpot Chicken Enchilada Casserole (Print)
A crockpot chicken casserole with bold enchilada flavors, melted cheese, and soft tortillas.
# Ingredients:
01 -
2–3 lbs boneless, skinless chicken breasts
02 -
1 packet taco seasoning
03 -
1 tsp garlic powder
04 -
1 tsp onion powder
05 -
1 small onion, diced
06 -
1 large can red enchilada sauce
07 -
6 flour tortillas, cut into small pieces
08 -
2–3 cups shredded Mexican blend cheese
# Directions:
01 -
Place the chicken breasts in the bottom of the crockpot. Sprinkle with taco seasoning, garlic powder, onion powder, and the diced onion.
02 -
Pour the red enchilada sauce over the top.
03 -
Cover and cook on HIGH for 2½ hours, or until the chicken is tender.
04 -
Shred the chicken directly in the crockpot and mix it into the sauce.
05 -
Add the chopped tortilla pieces and the shredded Mexican cheese. Gently fold everything together until well combined and the tortillas begin absorbing the sauce.
06 -
Cover and cook for 20 minutes more, just until hot, melty, and casserole-like.
# Notes:
01 -
Serve with your favorite toppings like sour cream, avocado, or chopped cilantro. Great for meal prep or casual entertaining!