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.
- 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: 321kcal | Carbohydrates: 11g | Protein: 39g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 123mg | Sodium: 1004mg | Potassium: 1096mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1039IU | Vitamin C: 16mg | Calcium: 189mg | Iron: 3mg