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Chicken enchilada casserole
Chicken enchilada casserole has all the flavors of chicken enchiladas in an easy slow cooker casserole. This is the easiest one-pot chicken enchiladas recipe to make for dinner.
Course crockpot, Main Course, slow cooker
Cuisine Mexican
Keyword chicken enchilada casserole, slow cooker chicken enchilada
Prep Time 5 minutes minutes
Cook Time 6 hours hours
Servings 6
Calories 321 kcal
28 ounces tomato sauce 2 pounds chicken breast 1 lime juiced 1 large onion thinly sliced 2 teaspoons cumin 1 teaspoon garlic powder 1 teaspoon chili powder 1 cup cheddar cheese shredded 1/3 cup sour cream 1/4 cup cilantro chopped 6 flour tortillas optional
Slice the onion.
Spray the slow cooker with nonstick cooking spray or line with a slowcooker liner.
Combine the tomato sauce, chicken, sliced onion, lime juice, onion, cumin, garlic powder, and chili powder together.
Place on low for 8 hours or high for 6 hours.
Using two forks shred the chicken into bite-size pieces.
Top the mixture with the cheese and place the lid back on until the cheese has melted about 5 minutes.
Serve with sour cream and cilantro.
Calories: 321 kcal | Carbohydrates: 11 g | Protein: 39 g | Fat: 13 g | Saturated Fat: 6 g | Cholesterol: 123 mg | Sodium: 1004 mg | Potassium: 1096 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 1039 IU | Vitamin C: 16 mg | Calcium: 189 mg | Iron: 3 mg