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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole Recipe

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Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 2 cups red enchilada sauce
  • 12 corn tortillas (6-inch), cut in half
  • 2 cups shredded Mexican blend cheese
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp fine sea salt
  • Sour cream, fresh cilantro, diced avocado for serving

Method
 

  1. Spread ½ cup enchilada sauce in a 6-quart slow cooker, cover with 8 tortilla halves.
  2. Place chicken on top, season with chili powder, cumin, garlic powder, and salt, pour remaining sauce over, and sprinkle 1 cup cheese.
  3. Cover and cook on low 4-5 hours or high 2-3 hours until chicken shreds easily and reaches 165°F.
  4. Shred chicken in the pot, stir everything together, top with remaining 1 cup cheese, cover and cook 10 minutes more.
  5. Scoop into bowls, top with sour cream, cilantro, and avocado.

Notes

If you want the top layer extra golden, pop the ceramic insert under the broiler for a couple minutes after cooking. Let the casserole rest a few minutes before serving so it sets up a bit.