Description
A cozy, layered casserole that combines tender chicken, corn tortillas, and a rich enchilada sauce, all cooked slowly for a comforting family meal.
Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 tbsp taco seasoning
- Salt and black pepper, to taste
- 2 cans (10 oz each) red enchilada sauce
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 12 oz corn tortillas, cut into wedges
- 2 cups fiesta blend shredded cheese, divided
Instructions
- Spray the liner of your slow cooker with nonstick cooking spray.
- Place the chicken breasts in the slow cooker.
- Sprinkle taco seasoning, salt, and black pepper over the chicken.
- Pour both cans of red enchilada sauce and the drained diced tomatoes over the chicken.
- Cover and cook on low for 4 to 5 hours until chicken is tender.
- Cut corn tortillas into wedges.
- Shred the chicken in the slow cooker and mix in the tortilla wedges and half of the cheese.
- Press the mixture into an even layer and top with remaining tortilla wedges and cheese.
- Cover and cook on low for an additional 30 minutes until cheese is melted and bubbly.
- Let it rest for 10 minutes before serving.
Notes
Serve with sour cream, cilantro, lime wedges, and tortilla chips on the side. Leftovers can be refrigerated for up to four days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 280 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg