Enchilada Casserole

Name: Enchilada Casserole
Prep time: 10 min
Cook time: 360 min
Total time: 10 min
Yield: 6
Ingredients: 2 Large Chicken Breasts; 1.25 oz packet Taco Seasoning; 4 oz can Diced Chilies; 28 oz can Red Enchilada Sauce; 1 Chopped Onion; 2 cups Shredded Mexican Blend Cheese; 10 Small Flour Tortillas

10 mins prepServes 6

Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Slow cooker meals are my secret weapon for stress-free days. These set-it-and-forget-it recipes are perfect for busy every day life. Simply toss in the ingredients into your slow cooker, and dinner’s done by the time the day winds down. They’re comforting, flavorful, and made to fit real-life schedules.This Crockpot Chicken Enchilada Casserole is an easy, family-friendly slow cooker dinner made with tender shredded chicken, red enchilada sauce, green chilies, tortillas, and plenty of melted Mexican-blend cheese. With just a few simple ingredients and minimal prep, this comforting Mexican-inspired casserole is perfect for busy weeknights, meal prep, or feeding a crowd. Everything cooks together in the slow cooker for a rich, flavorful dish that tastes like classic chicken enchiladas — without the rolling. Serve it with your favorite toppings like sour cream, avocado, and cilantro for a hearty, satisfying meal everyone will love.

6 servings

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Instructions


0 Place the chicken breasts in the bottom of the slow cooker. Sprinkle evenly with taco seasoning.
1 Add the green chilies, enchilada sauce, and chopped onion. Stir gently around the chicken to combine the sauce ingredients.
2 Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours, until the chicken is fully cooked and tender enough to shred easily.
3 Remove the chicken from the slow cooker and shred using two forks or kitchen shears. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
4 Stir in the tortilla pieces and 1½ cups of the shredded cheese. Mix gently until the tortillas are evenly coated and distributed throughout the mixture.
5 Sprinkle the remaining ½ cup cheese over the top. Cover and cook on HIGH for an additional 5–10 minutes, or until the cheese is melted.
6 Serve warm with your desired toppings.

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Enchilada Casserole

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