Easy and Delicious Crock Pot Chicken Enchilada Casserole

Simplify your dinner routine with our flavorful Crock Pot Chicken Enchilada Casserole recipe. Bursting with Mexican-inspired flavors, this dish is a crowd-pleaser that requires minimal effort. Tender chicken, zesty enchilada sauce, and melty cheese come together in your slow cooker to create a comforting meal that’s perfect for busy weeknights or lazy weekends. Whether you’re feeding a hungry family or hosting a casual gathering, our recipe promises to impress without the hassle.

Ingredients

2 pounds of boneless, skinless chicken breasts
1 can (19 ounces) of red enchilada sauce
1 can (4 ounces) of diced green chilies
1 teaspoon of chili powder
1 teaspoon of ground cumin
1/2 teaspoon of garlic powder
Salt and freshly ground black pepper to taste
12 corn tortillas
2 cups of shredded Mexican blend cheese
Optional toppings: diced tomatoes, sliced green onions, chopped cilantro, sour cream, avocado slices

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Step-by-Step Instructions

1. Prepare the Chicken:

Place the boneless, skinless chicken breasts in the bottom of your crock pot.

2. Season the Chicken:

Sprinkle the chicken breasts with chili powder, ground cumin, garlic powder, salt, and pepper.

3. Add Enchilada Sauce and Green Chilies:

Pour the red enchilada sauce and diced green chilies over the seasoned chicken breasts.

4. Cook:

Cover the crock pot with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken is tender and cooked through.

5. Shred the Chicken:

Once the chicken is cooked, remove it from the crock pot and shred it using two forks.
Return the shredded chicken to the crock pot and mix it with the enchilada sauce and green chilies.

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