Slow Cooker Cheesy Chicken Enchilada Casserole

Servings: 6–8

Prep Time: 10 minutes

Cook Time: 4–6 hours

Total Time: 4 hrs 10 mins – 6 hrs 10 mins

Calories: ~520 per serving

Ingredients

• 2 lbs boneless skinless chicken breasts

• 1 small onion, diced

• 2 cups red enchilada sauce

• 1 (10 oz) can Rotel (diced tomatoes & green chilies)

• 1 tbsp taco seasoning

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• Salt & pepper to taste

• 10 small corn tortillas, sliced into strips

• 2 cups shredded cheddar cheese

• 1 ½ cups shredded Monterey Jack

• ½ cup sour cream (for topping)

• Fresh cilantro, chopped

• Optional toppings: jalapeños, green onions, black olives

Instructions

1. Slow Cook the Chicken

1. Add chicken breasts to the slow cooker.

2. Pour in enchilada sauce, Rotel, diced onion, taco seasoning, garlic powder, onion powder, paprika, salt, and pepper.

3. Cover and cook on LOW 6 hours or HIGH 4 hours, until chicken is tender.

2. Shred the Chicken

1. Remove chicken, shred with two forks, and return to the slow cooker.

2. Stir to combine.

3. Add Tortillas & Cheese

1. Stir in the sliced corn tortilla strips.

2. Add 1 cup cheddar + 1 cup Monterey Jack, stirring until melty and incorporated.

3. Smooth the top evenly.

4. Final Cheesy Layer

Sprinkle the remaining cheese on top.
Cover and cook for another 15–20 minutes, until melted and bubbly.

4. Serve

Top with sour cream, cilantro, jalapeños, or green onions.
Serve alone, or with rice, beans, or a salad.