Crock pot Chicken Enchilada casserole

5 from 38 votes

Crock pot Chicken Enchilada casserole

Looking for a delicious Mexican recipe? Try this super easy Crock pot Chicken Enchilada casserole. Your favorite enchilada recipe cooked in a crock pot!

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: Mexican

Servings:

Author: Carrie Barnard

Cost: $15.43 Recipe, $1.93 per Serving

Ingredients

3 chicken breasts ($6.00)
2 tablespoons Taco Seasoning ($0.54)
1 can diced tomatoes with green chilis ($1.48, Rotel - 10 oz can)
1 can green enchilada sauce ($2.18, 28 oz can)
16 ounces Monterey jack cheese ($3.98, shredded)
16 corn tortillas ($1.25, taco size)

Instructions

Boil 3 chicken breasts in water until fully cooked through, then shred using 2 forks.
Slice 16 corn tortillas into quarters using a knife or pizza cutter.
In a large bowl, combine the shredded chicken with 2 tablespoons taco seasoning and 1 (10-ounce) can diced tomatoes with green chiles. Mix well and set aside.
Spray the inside of a crock pot with non-stick cooking spray.
Pour a small amount of the 28-ounce can green enchilada sauce onto the bottom of the crock pot.
Layer the bottom with some of the tortilla quarters (they do not need to fully cover the bottom). Add a portion of the chicken mixture, then pour some enchilada sauce over the top, followed by a layer of shredded Monterey jack cheese (from the 16-ounce total).
Repeat layering tortillas, chicken mixture, enchilada sauce, and cheese until all ingredients are used, making about 3 layers.
Continue layering tortillas, chicken, sauce, and cheese.
Finish with a top layer of tortillas, the remaining enchilada sauce, and the remaining cheese.
Cover and cook on low for 2–3 hours or on high for 1–2 hours, until heated through and cheese is melted.
Serve and top with sour cream, tomatoes, cilantro, and onions if desired.

Notes

Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition