Description
This Cheesy Slow Cooker Chicken Enchilada Bake is a comforting, flavorful one-pot meal perfect for a hands-off dinner. Tender chicken breasts slow cooked in a zesty enchilada sauce with diced tomatoes and spices, layered with corn tortilla strips, and topped with melted cheddar and Monterey Jack cheeses. Served garnished with fresh cilantro and sour cream, this casserole brings classic Mexican-inspired flavors with minimal prep and maximal taste.
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
Additional Ingredients
- 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 Chicken in Slow Cooker: Place the chicken breasts in the bottom of the slow cooker to serve as the base for the dish.
- Add Sauce and Tomatoes: Pour the enchilada sauce and diced tomatoes with green chilies evenly over the chicken, ensuring the chicken is well coated.
- Season the Mixture: Sprinkle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken and sauce, then gently stir to combine and coat the chicken.
- Slow Cook the Chicken: Cover 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, mixing it well with the sauce.
- Incorporate Tortilla Strips: Stir in the cut corn tortilla strips, evenly distributing them throughout the chicken and sauce mixture.
- Add Cheese and Finish Cooking: Sprinkle the shredded cheddar and Monterey Jack cheeses over the top. Cover and cook for an additional 15-20 minutes until the cheese is thoroughly melted.
- Garnish and Serve: Top with chopped fresh cilantro and serve with a side of sour cream for added creaminess and flavor.
Notes
- For a spicier version, add chopped jalapeños or hot sauce.
- You can substitute chicken thighs for a juicier result.
- Use gluten-free corn tortillas to keep the dish gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave.
- To make it dairy-free, omit the cheese and sour cream or use vegan alternatives.
