Description
This Cheesy Slow Cooker Chicken Enchilada Bake combines tender, slow-cooked chicken with bold enchilada flavors, melted cheeses, and crunchy tortilla strips for a comforting and easy-to-make Mexican-inspired casserole perfect for busy weeknights or meal prep.
Ingredients
Scale
Chicken and Sauce
- 2 boneless, skinless chicken breasts
- 1 (10 oz) can enchilada sauce
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Toppings and Garnish
- 6 small corn tortillas, cut into strips
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream (for serving)
Instructions
- Prepare the chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker.
- Add sauces and seasonings: Pour the enchilada sauce and diced tomatoes with green chilies over the chicken. Add chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper, then stir gently to coat the chicken evenly with the spices and sauces.
- Slow cook the chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shreds with a fork.
- Shred the chicken: Using two forks, shred the chicken directly in the slow cooker to mix it with the sauce.
- Mix in tortillas: Stir in the tortilla strips so they are well combined with the shredded chicken and sauce.
- Add cheese and melt: Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top. Cover and cook for an additional 15-20 minutes until the cheese is completely melted and bubbly.
- Garnish and serve: Remove the lid, garnish with fresh chopped cilantro, and serve the enchilada bake with a side of sour cream.
Notes
- For added heat, use a spicy enchilada sauce or add chopped jalapeños.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- If you prefer a crispier topping, after slow cooking, transfer to an oven-safe dish and broil the cheese for 2-3 minutes.
- For gluten-free, ensure the enchilada sauce and tortillas are certified gluten-free.
- Double the recipe to feed a larger crowd or for meal prepping.
