Crockpot Chicken Enchilada Casserole
Yield:
6 servings
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 2 tsp jarred minced garlic
- 1 8- ounce can tomato sauce
- 2 tsp chili powder
- 2 tsp cumin
- 3/4 tsp salt
- 1/8 tsp black pepper
- 1 1/2 pounds boneless skinless chicken breast, cut into bite size pieces
- 8 soft corn tortillas
- 3/4 cup low sodium chicken broth
- 1 1/2 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 6 Serving Size 1 gramsAmount Per Serving Calories 364Total Fat 16gSaturated Fat 7gUnsaturated Fat 0gCholesterol 102mgSodium 858mgCarbohydrates 20gFiber 3gSugar 3gProtein 35g
2 Comments
Theresa Swift
February 5, 2020 at 8:23 amCan this be done in an Instant Pot?
Deanne Frieders
February 11, 2020 at 4:42 pmI 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!