Description
A simple, comforting slow-cooker casserole bursting with tender shredded chicken and rich enchilada sauce. This easy dump-and-go recipe layers flavorful chicken with sauce for a perfect weeknight meal with minimal effort.
Ingredients
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1.5 lbs boneless skinless raw chicken breasts (do not exceed 1.5 lbs to avoid dryness)
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28 oz can red enchilada sauce (brands like El Pato or Los Palmas recommended)
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8–10 corn tortillas, cut or torn into pieces
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1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
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1 small onion, diced (optional)
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1 tsp ground cumin (optional)
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1 tsp chili powder (optional)
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Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
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Spray the crock pot with cooking spray or lightly oil the bottom.
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Place chicken breasts in the crock pot and pour enchilada sauce over them. Add onion, cumin, and chili powder if using.
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Cover and cook on low for 6 hours or until chicken is tender and shreds easily.
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Remove chicken and shred with two forks. Return shredded chicken to the crock pot and stir to combine with the sauce.
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Layer half the torn tortillas over the chicken mixture in the crock pot, then sprinkle half the shredded cheese. Repeat layers with remaining tortillas and cheese.
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Cover and cook on low for an additional 30 minutes or until cheese is melted and casserole is bubbly.
- Garnish with fresh cilantro and jalapeños if desired before serving.
Notes
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For a creamier version, add ½ cup sour cream or cream cheese when mixing shredded chicken.
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Serve with rice, beans, or a fresh salad for a full meal.
- Leftovers keep well in the fridge for 3–4 days and reheat easily.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Dish
- Method: Crockpot (Slow Cooker)
- Cuisine: Mexican-inspired