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CrockPot Chicken Enchilada Casserole
Throw together a quick and easy CrockPot chicken enchilada casserole, so your slow cooker can make dinner for you. Delicious family meal!
5
from 1 vote
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Course:
dinner, Main Course, Main Dish - Casserole
Cuisine:
Tex-Mex
Prep Time:
30
minutes
minutes
Cook Time:
4
hours
hours
30
minutes
minutes
Total Time:
5
hours
hours
Servings:
6
Calories:
488
kcal
Author:
Mel Lockcuff
Equipment
▢
Slow Cooker
▢
Slow Cooker Liner
Ingredients
▢
8
ounces
cream cheese
softened
▢
10.5
ounces
cream of chicken soup
▢
10
ounces
red enchilada sauce
▢
10
ounces
Rotel
▢
1 1/2
pounds
boneless skinless chicken thighs
cooked and shredded
▢
6
whole
corn tortillas
▢
1
cup
cheddar cheese
shredded
▢
1
cup
Monterey Jack cheese
shredded
Instructions
In a large mixing bowl, mix the cream cheese, soup, enchilada sauce, and Rotel.
Add the shredded chicken to the sauce mixture and mix together well.
Cut the tortillas into triangles or strips, perfect for layering in the slow cooker.
Spray the inside of your slow cooker with cooking spray to eliminate sticking.
Start with a thin layer of the sauce mixture in the bottom of the slow cooker.
Then add a layer of tortilla triangles (or strips).
Add another layer of the sauce mixture.
Then top it off with a mixture of the shredded cheeses.
Continue with a second round of layers, starting with tortilla triangles, then a layer of sauce.
Top off the sauce layer with the rest of the shredded cheese mixture.
Cook on low heat for 2-3 hours or high heat for 1-2 hours, making sure the cheese doesn't brown.
Serve with your favorite toppings and enjoy!
Notes
Store leftovers in an airtight container and refrigerate for 3-4 days.
Nutrition
Serving:
1
Servings
|
Calories:
488
kcal
|
Carbohydrates:
13
g
|
Protein:
36
g
|
Fat:
33
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.02
g
|
Cholesterol:
185
mg
|
Sodium:
1219
mg
|
Potassium:
472
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
1329
IU
|
Vitamin C:
5
mg
|
Calcium:
343
mg
|
Iron:
2
mg
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@mellockcuff
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