Slow Cooker Chicken Enchilada Casserole
This Slow Cooker Chicken Enchilada Casserole is one of those easy, comforting meals that you’ll find yourself coming back to again and again. It’s hearty, full of flavor, and couldn’t be simpler to throw together. Just layer everything in the slow cooker and let it do the work! Whether it’s a busy weeknight or a lazy Sunday, this is the kind of no-fuss dinner the whole family will love.
Equipment
- Slow Cooker
Ingredients
- 1.5 lb chicken breasts
- 14 oz can of diced tomatoes
- 4 oz can diced green chiles
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 oz packet of taco seasoning about 3 tbsps measured out
- 16 oz red enchilada sauce
- 8 corn tortillas, cut into quarters
- ½ cup sour cream
- 8 oz Colby Jack cheese, shredded and divided
Optional Toppings
- Avocado, sour cream, salsa, jalapenos, hot sauce
Instructions
- In the bowl of a large slow cooker combine diced tomatoes, green chiles, frozen corn, diced onion and minced garlic. Stir to combine. Place chicken breasts on top then sprinkle with taco seasoning before pouring the enchilada sauce over the top. Cook on low heat for 6-7 hours until the chicken shreds easily.
- Shred the chicken then mix in sour cream, corn tortillas, the juice of one lime and ½ of the shredded cheese. Taste and add any additional seasoning if needed. Evenly sprinkle the remaining shredded cheese over the top. Then replace the lid and cook on low heat for another 20-30 minutes until the cheese is melted.
- Serve hot on its own or add topping of your choice. Enjoy!
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