Crock pot Buffalo Chicken Enchilada Casserole
If you love all things buffalo, this Crock Pot Buffalo Chicken Enchilada Casserole will be a hit. These enchiladas are loaded with cheese and buffalo sauce.
Servings: 6
Cost: $13.72 Recipe, $2.29 per Serving
Ingredients
- 3 chicken breasts
- 1 can red enchilada sauce 15 oz
- 1 cup buffalo sauce
- ¼ cup ranch dressing
- 1 10-ounce can diced tomatoes with green chilis, drained
- 10 corn tortillas quartered
- 2 cups Monterey Jack Cheese
- green onions sliced optional
Instructions
- Place 3 chicken breasts, 1 can (15 oz) red enchilada sauce, 1 cup buffalo sauce, ¼ cup ranch dressing, and 1 can (10 oz) drained diced tomatoes with green chilies in the crock pot.
- Cover and cook on Low for 8 hours or High for 4 hours.
- Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot and stir to combine.
- Stir in 10 quartered corn tortillas.
- Sprinkle 2 cups shredded Monterey Jack cheese evenly over the top.
- Cover and cook for 10 to 15 minutes, or until the cheese is completely melted.
- Top with sliced green onions, if desired.
- Serve warm and enjoy!
Nutrition
Calories: 449kcal | Carbohydrates: 28g | Protein: 37g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 2307mg | Potassium: 624mg | Fiber: 4g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 7.5mg | Calcium: 339mg | Iron: 2.2mg
