Crock pot Chicken Enchilada casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8
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Calories
336 kcal
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Course
Main Course
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Cuisine
Mexican
Crock pot Chicken Enchilada casserole
Description
The Crock pot Chicken Enchilada casserole features cooked and shredded chicken mixed with taco seasoning and tomatoes with green chiles as the main filling. Layering this mixture with quartered corn tortillas, enchilada sauce, and plenty of shredded Monterey Jack cheese in a slow cooker develops a rich, savory dish. The slow cooking process softens the tortilla pieces, allowing them to absorb the sauce and blend with the chicken and cheese for a tender, layered casserole texture. This recipe calls for several layers to build a hearty portion suitable for a family meal.
Cooking times vary with setting; the casserole can be cooked on low for 2-3 hours or on high for 1-2 hours until bubbly and heated through. The final topping of cheese and sauce adds a creamy finish. This dish can be served directly from the crock pot, making it convenient for serving without additional preparation.
Leftover casserole can be refrigerated in an airtight container for up to five days, allowing for easy storage and reheating later.
Ingredients
- 3 chicken breast
- 2 tablespoons taco seasoning
- 1 can diced tomatoes with green chilis (Rotel - 10 oz can)
- 1 can Green enchilada sauce (28 oz can)
- 16 ounces Monterey jack cheese (shredded)
- 16 corn tortillas (taco size)
Instructions
- Boil chicken until cooked through. Shred the chicken with 2 forks.
- Slice corn tortillas into quarters each using a large knife or pizza cutter.
- In a large mixing bowl, combine the chicken with the taco seasoning and diced tomatoes with green chiles and mix well. Set aside.
- Spray the inside of your crock pot with non-stick cooking spray.
- Pour a little enchilada sauce on the bottom of your crock pot, then start layering the ingredients.
- Cover the bottom of the crock pot with tortillas (you don't have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
- Top with shredded cheese.
- Continue layering tortillas, chicken, sauce, and cheese.
- You should have enough chicken for about 3 full layers. Top the casserole with a layer of tortillas, the rest of the enchilada sauce and cheese.
- Place the lid on the casserole and cook on low for 2-3 hours or on high for 1-2 hours.
- Cut and serve with sour cream, tomatoes, cilantro and onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 79mg | 26% |
| Sodium | 1183mg | 49% |
| Potassium | 505mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1025IU | 21% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 263mg | 26% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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