Description
This Cheesy Slow Cooker Chicken Enchilada Bake is a comforting and flavorful dish featuring tender shredded chicken simmered in a rich enchilada sauce with spices, diced tomatoes, and layered with crispy tortilla strips and melted cheddar and Monterey Jack cheeses. Perfect for an easy, hands-off dinner that serves six, this recipe combines convenience with the classic flavors of a Mexican-inspired enchilada casserole.
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
Spices
- 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
Toppings and Garnishes
- 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
- Place Chicken in Slow Cooker: Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker, forming an even layer.
- Add Sauce and Tomatoes: Pour the enchilada sauce and the can of diced tomatoes with green chilies evenly over the chicken breasts.
- Season the Chicken: Sprinkle the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken and sauce mixture, then gently stir to coat the chicken evenly in the spices and sauce.
- Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours until the chicken is thoroughly cooked and tender enough to shred easily.
- Shred the Chicken: Using two forks, shred the chicken directly inside the slow cooker, mixing it well with the sauce and spices.
- Add Tortilla Strips: Stir in the cut corn tortilla strips to combine them with the shredded chicken and sauce mixture.
- Top with Cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the chicken and tortilla mixture. Cover and cook for an additional 15-20 minutes until the cheese is fully melted and bubbly.
- Garnish and Serve: Once the cheese is melted, garnish the dish with chopped fresh cilantro and serve with a side of sour cream for added creaminess and flavor.
Notes
- For a spicier version, add extra chili powder or a pinch of cayenne pepper.
- Use flour tortillas instead of corn if preferred, but corn adds authentic flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
- This recipe is easily doubled for larger gatherings.
- Sour cream can be substituted with Greek yogurt for a healthier topping option.
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
