Description
Crock-Pot Chicken Enchilada Casserole is the ultimate comfort food that combines tender chicken, zesty enchilada sauce, and layers of gooey cheese. This easy one-pot meal simmers to perfection in your slow cooker, letting the flavors meld beautifully while you relax. Perfect for busy weeknights or family gatherings, this dish is sure to impress with its vibrant colors and mouthwatering aroma. Top it off with your favorite garnishes for a delightful dining experience everyone will love!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 can (15 oz) canned diced tomatoes with green chilies
- 1 cup enchilada sauce
- 2 cups shredded cheese (Cheddar or Monterey Jack)
- ½ cup sour cream (for topping)
Instructions
- Prepare the ingredients by dicing the onion and mincing the garlic.
- Place chicken breasts at the bottom of the crockpot. Layer with diced onion and minced garlic.
- Pour canned tomatoes over the chicken mixture.
- Drizzle enchilada sauce generously over all ingredients.
- Cover and cook on low for 6 hours or until chicken is tender.
- Shred the chicken in the sauce using two forks and stir to combine.
- Serve in bowls topped with shredded cheese and a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 408
- Sugar: 4g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg