Yield: 6 servings
Crockpot Chicken Enchilada Casserole
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients
- 1 tablespoon olive oil
- ½ onion, chopped
- 2 teaspoon jarred minced garlic
- 1 8- ounce can tomato sauce
- 2 teaspoon chili powder
- 2 teaspoon cumin
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ½ pounds boneless skinless chicken breast, cut into bite size pieces
- 8 soft corn tortillas
- ¾ cup low sodium chicken broth
- 1 ½ cups shredded cheddar OR colby jack cheese, divided
- Optional - black olives and sour cream, for topping
Instructions
- In a medium sized bowl combine all ingredients except tortillas, chicken broth and cheese. Stir to combine, making sure to mix the spices into the mixture. Spray a round slow cooker with non-stick cooking spray.
- Spread half the chicken mixture in the pot. Top with 1⁄2 cup shredded cheese and 4 flour tortillas. Repeat another layer.
- Pour chicken broth on top, then top with remaining cheese.
- Cook on low for 6-7 hours or high for 3-4 hours. Let stand 10-15 minutes before serving.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Calories: 364Total Fat: 16gSaturated Fat: 7gUnsaturated Fat: 0gCholesterol: 102mgSodium: 858mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 35g
Theresa Swift
Can this be done in an Instant Pot?
Deanne Frieders
I would guess so Theresa. It would be similar to making a lasagna but a shorter cook time, I'm guessing. If you try it let me know!