Description
A comforting and hearty casserole featuring tender shredded chicken, creamy enchilada sauce, and layers of tortillas, perfect for busy days or family dinners.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup red enchilada sauce
- 1 cup chicken broth
- 4 ounces cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 8–10 corn tortillas
- 1 can diced green chilies, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Fresh cilantro (optional, for garnish)
Instructions
- Prepare the sauce: In a mixing bowl, combine 1 cup of enchilada sauce, 1 cup of chicken broth, 4 ounces of softened cream cheese, and 1 cup of sour cream. Whisk until smooth.
- Season the chicken: Rub the chicken breasts with chili powder, cumin, garlic powder, onion powder, and smoked paprika.
- Layer the ingredients: Spread 1/2 cup of enchilada sauce in the bottom of the crockpot. Add a layer of tortillas, followed by chicken breasts, a scoop of sauce, and a sprinkle of shredded cheese. Repeat layers until all ingredients are used, ending with a generous layer of cheese on top.
- Cook: Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
- Shred the chicken: Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the crockpot. Stir to combine everything.
- Serve: Let the casserole cool for a few minutes to set, then scoop out servings and garnish with fresh cilantro, if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Casserole
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Creamy Crockpot Chicken Enchilada