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Crockpot Chicken Enchilada Casserole

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This Crockpot Chicken Enchilada Casserole is a comforting, flavorful dish perfect for easy weeknight dinners, combining tender chicken, cheesy enchilada sauce, and layers of tortillas slow-cooked to perfection.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 (10 oz) can red enchilada sauce
  • 1 (4 oz) can diced green chilies
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 small flour tortillas, cut into strips
  • 1/2 cup diced onion
  • 1/2 cup chopped cilantro
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Combine shredded chicken, enchilada sauce, diced green chilies, diced onion, cumin, garlic powder, salt, and pepper in a large bowl.
  2. Spray the inside of a crockpot with non-stick cooking spray.
  3. Layer one-third of the tortilla strips in the bottom of the crockpot.
  4. Spread one-third of the chicken mixture over the tortilla layer.
  5. Sprinkle a mix of cheddar and Monterey Jack cheese over the chicken layer.
  6. Repeat layering two more times, ending with a cheese layer on top.
  7. Cover and cook on low for 4-5 hours or until heated through and cheese is melted.
  8. Garnish with chopped cilantro before serving.

Notes

For added freshness, serve with a dollop of sour cream and sliced avocado on top.

Find it online: https://delilita.com/crockpot-chicken-enchilada-casserole/