Description
This Cheesy Slow Cooker Chicken Enchilada Bake is a delicious, easy-to-make meal that combines tender slow-cooked chicken with flavorful enchilada sauce, diced tomatoes, and a blend of spices. Corn tortillas and a cheesy topping of cheddar and Monterey Jack add comforting layers of texture and taste. Perfect for a hands-off dinner, this casserole is served with fresh cilantro and sour cream for added creaminess and zest.
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
Other 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 the chicken base: Place the chicken breasts in the bottom of the slow cooker, creating a solid base for the dish.
- Add sauces and seasonings: Pour the enchilada sauce and diced tomatoes with green chilies evenly over the chicken. Sprinkle the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper, then stir gently to coat the chicken with the flavorful mixture.
- Cook the chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and shreds easily with a fork.
- Shred the chicken: Using two forks, shred the chicken directly in the slow cooker to absorb all the cooking juices and flavors.
- Add tortillas: Stir in the corn tortilla strips thoroughly, ensuring they are well mixed with the shredded chicken and sauce, allowing them to soak up the flavors.
- Top with cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the mixture in the slow cooker.
- Final cooking: Cover the slow cooker again and cook for an additional 15-20 minutes until the cheese is completely melted and bubbly.
- Garnish and serve: Remove the lid, garnish with fresh chopped cilantro, and serve warm with a dollop of sour cream to complement the cheesy, spicy chicken enchilada bake.
Notes
- For a spicier kick, add extra diced green chilies or a dash of cayenne pepper.
- You can substitute corn tortillas with flour tortillas if preferred.
- If you don’t have Monterey Jack cheese, mozzarella is a good alternative.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- To make it gluten-free, ensure that the enchilada sauce and tortillas are certified gluten-free products.
