Easy Slow Cooker Chicken Enchilada Casserole
This Easy Slow Cooker Chicken Enchilada Casserole is a comforting, crowd-pleasing meal perfect for busy weeknights. With minimal effort, simply layer the ingredients in a slow cooker for a cheesy, savory delight that practically cooks itself.
Equipment
- Slow cooker (6-quart)
- Measuring cups
- Measuring spoons
- Can opener
- Fork
- Large bowl
- Spatula or spoon
- Knife
- Cutting board
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- ½ cup chicken broth
- 2 cups shredded cheddar cheese
- Optional toppings: Sour cream, guacamole, chopped cilantro, diced tomatoes, sliced black olives, green onions
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Pour enchilada sauce, diced tomatoes and green chilies, taco seasoning, and chicken broth over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- If using cream of chicken soup and cream cheese, stir them into the chicken mixture until well combined and melted.
- Spread a layer of crushed tortilla chips over the chicken mixture.
- Sprinkle a generous layer of shredded cheddar cheese over the chips.
- Repeat layers of crushed tortilla chips and shredded cheese until you've used up all your ingredients, finishing with a layer of cheese on top.
- Cover and cook on low for another 30 minutes, or until the cheese is melted and bubbly. Keep a close eye on it so the chips on top don’t burn.
- Let the casserole cool slightly before serving.
Notes
For a spicier casserole, use a hot enchilada sauce or add a pinch of cayenne pepper. To shred the chicken quickly, use an electric mixer with the paddle attachment. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven, adding extra cheese if desired. Consider using different cheeses like Monterey Jack or a Mexican blend. To prevent soggy tortilla chips, avoid over-crushing them and layer just before adding cheese.