Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies, undrained
- 1 (28 oz) can red enchilada sauce
- 1/2 cup low-sodium chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12-15 corn tortillas (6-inch), torn into 1-inch pieces
- 3 cups shredded Mexican cheese blend (or Monterey Jack/Cheddar)
- Optional for serving: fresh cilantro, sour cream, sliced avocado, lime wedges
Instructions
- Place the boneless, skinless chicken breasts at the bottom of your slow cooker. Evenly sprinkle the diced onion, minced garlic, diced green chilies (undrained), chili powder, ground cumin, smoked paprika, salt, and black pepper over the chicken.
- Pour 1 1/2 cups of the red enchilada sauce and the chicken broth over the chicken and seasonings. Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, or until the chicken is tender enough to shred easily with two forks.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce mixture until well combined.
- To assemble the casserole, stir about 1 cup of the torn corn tortillas and 1 cup of the shredded cheese into the chicken mixture in the slow cooker. Gently mix to combine everything.
- Evenly spread the remaining torn corn tortillas over the chicken mixture. Pour the remaining 1 1/2 cups of enchilada sauce over the tortillas, ensuring they are well coated. Finally, sprinkle the remaining 2 cups of shredded cheese generously over the top.
- Cover the slow cooker again and cook on HIGH for an additional 25-30 minutes, or until the cheese is completely melted, bubbly, and the casserole is heated through. For a slightly browned and crispier top, you can carefully transfer the casserole contents to an oven-safe dish and broil for 2-3 minutes (watch carefully to prevent burning).
- Turn off the slow cooker and let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro, a dollop of sour cream, and sliced avocado if desired. Serve hot and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven. This casserole also freezes well for up to 2-3 months. For an extra layer of flavor and texture, consider adding a can of drained black beans or corn to the chicken mixture in Step 4. Adjust the amount of chili powder or add a pinch of cayenne pepper for more heat!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 410
- Sugar: 7g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg