Crockpot Chicken Enchilada Casserole
Chicken Enchilada Casserole has layers of tender chicken, zesty enchilada sauce, melted cheese, and tortillas, all coming together to create a fiesta of flavors.
Servings: 6 servings
Calories: 364kcal
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
Serving: 1grams | Calories: 364kcal | Carbohydrates: 20g | Protein: 35g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 858mg | Fiber: 3g | Sugar: 3g
