Crockpot Chicken Enchilada Casserole
Crockpot Chicken Enchilada Casserole
Ingredients
- 2 pounds boneless, skinless chicken breast
- 1 packet taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 small onion, diced
- 1 jar Las Palmas Red Enchilada Sauce, 28 ounce
- 2 cloves garlic, minced
- 10 white corn tortillas, torn into pieces
- 1 1/2 cups Mexican blend cheese, shredded
- 1/2 cup Mexican blend cheese, shredded, for topping
- as needed fresh cilantro, chopped, for garnish
Instructions
- 1
Place the boneless, skinless chicken breasts into the crockpot. Season generously with the taco seasoning, garlic powder, and onion powder, ensuring the chicken is evenly coated.
⏱️ 3 min
- 2
Distribute the diced small onion and minced garlic over the seasoned chicken in the crockpot.
⏱️ 2 min
- 3
Pour the entire jar of Las Palmas Red Enchilada Sauce over the chicken and vegetables, ensuring everything is well covered.
⏱️ 1 min
- 4
Cover the crockpot with its lid and cook on the high setting for 3 hours. The chicken should be tender and easily shreddable.
⏱️ 180 min
- 5
Carefully remove the cooked chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces. Once shredded, return the chicken to the crockpot with the sauce.
⏱️ 5 min
- 6
Add the torn white corn tortillas and 1 1/2 cups of shredded Mexican blend cheese to the crockpot with the shredded chicken and sauce.
⏱️ 2 min
- 7
Stir all the ingredients together thoroughly until the chicken, tortillas, and cheese are well combined and coated in the enchilada sauce.
⏱️ 2 min
- 8
Evenly sprinkle the remaining 1/2 cup of shredded Mexican blend cheese over the top of the casserole mixture in the crockpot.
⏱️ 1 min
- 9
Cover the crockpot again and continue to cook on high for an additional 10 to 15 minutes, or until the cheese on top is completely melted and bubbly.
⏱️ 15 min - 10
Garnish the Crockpot Chicken Enchilada Casserole with fresh chopped cilantro before serving hot.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Chicken Enchilada Casserole
- 2 pounds boneless, skinless chicken breast
- 1 packet taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 small onion, diced
- 1 jar Las Palmas Red Enchilada Sauce, 28 ounce
- 2 cloves garlic, minced
- 10 white corn tortillas, torn into pieces
- 1 1/2 cups Mexican blend cheese, shredded
- 1/2 cup Mexican blend cheese, shredded, for topping
- as needed fresh cilantro, chopped, for garnish
Instructions
- 1
Place the boneless, skinless chicken breasts into the crockpot. Season generously with the taco seasoning, garlic powder, and onion powder, ensuring the chicken is evenly coated.
⏱️ 3 min - 2
Distribute the diced small onion and minced garlic over the seasoned chicken in the crockpot.
⏱️ 2 min - 3
Pour the entire jar of Las Palmas Red Enchilada Sauce over the chicken and vegetables, ensuring everything is well covered.
⏱️ 1 min - 4
Cover the crockpot with its lid and cook on the high setting for 3 hours. The chicken should be tender and easily shreddable.
⏱️ 180 min - 5
Carefully remove the cooked chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces. Once shredded, return the chicken to the crockpot with the sauce.
⏱️ 5 min - 6
Add the torn white corn tortillas and 1 1/2 cups of shredded Mexican blend cheese to the crockpot with the shredded chicken and sauce.
⏱️ 2 min - 7
Stir all the ingredients together thoroughly until the chicken, tortillas, and cheese are well combined and coated in the enchilada sauce.
⏱️ 2 min - 8
Evenly sprinkle the remaining 1/2 cup of shredded Mexican blend cheese over the top of the casserole mixture in the crockpot.
⏱️ 1 min - 9
Cover the crockpot again and continue to cook on high for an additional 10 to 15 minutes, or until the cheese on top is completely melted and bubbly.
⏱️ 15 min - 10
Garnish the Crockpot Chicken Enchilada Casserole with fresh chopped cilantro before serving hot.
⏱️ 4 min