Crockpot Chicken Enchilada Casserole
I love a good Tex Mex dish, especially chicken enchiladas. This crockpot casserole delivers everything I love without all the work!
Ingredients
Instructions
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Step 1
Slice corn tortillas into quarters each using a large knife or pizza cutter.In a large mixing bowl, combine the chicken with the taco seasoning and diced tomatoes with green chiles and mix well. Set both these aside. -
Step 2
Spray the inside of your crock pot with non-stick cooking spray.ADPour a little enchilada sauce on the bottom of your crock pot, then start layering the ingredients.
Cover the bottom of the crock pot with tortillas (you don't have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken. Top with shredded cheese.Continue layering tortillas, chicken, sauce, and cheese.You should have enough chicken for about 3 full layers. -
Step 3
Top the casserole with a layer of tortillas, the rest of the enchilada sauce and cheese.Place the lid on the casserole and cook on low for about 4 hours or on high for 2-3 hours.Cut and serve with sour cream, tomatoes, cilantro, onions, avocado, lime and just whatever you like.
Note
I found this recipe from Eating On A Dime and I just knew my family would love it and I was right! I did increase the cooking time from the original recipe, and of course layered casseroles like this in the crockpot get easier to dish out the longer they sit but we just can't wait when we're smelling enchiladas, so we just scooped ours out right away.
