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enchiladas

Crock Pot Chicken Enchilada Casserole

Your easy version of the best meal ever: chicken enchiladas!
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course, Main Dish
Cuisine Mexican
Servings 4 people
Calories 319 kcal

Equipment

Ingredients
 

  • 1 pound chicken breast
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • ¼ teaspoon black pepper
  • ½ teaspoon oregano
  • 19 ounces enchilada sauce
  • 2 tablespoons sour cream light
  • ⅓ cup shredded lite Mexican cheese
  • 6 corn tortillas

Instructions

  • Place the chicken at the bottom of the crock pot, sprinkle with the taco seasonings and then pour the enchilada sauce on top. 
  • Cover the pot and cook on low for 1.5 to 2 hours, it depends how thick the chicken breasts are, just monitor it until it is completely cooked (165 degrees). I suggest using a thermometer that you can keep in the closed crock pot.
  • Once the chicken is fully cooked, shred it using two forks, a hand mixer or meat masher. Add it back to the crock pot. 
  • Pour in the cheese and the sour cream, mix to combine. 
  • Cut the corn tortillas into 8 equal sized triangles. Add to the crock pot and carefully mix to combine. 
  • Close the crock pot for 5-10 minutes to allow the cheese to melt. 

Nutrition

Serving: 1 cupCalories: 319kcalCarbohydrates: 32gProtein: 32gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 82mgSodium: 1983mgPotassium: 560mgFiber: 5gSugar: 10gVitamin A: 1185IUVitamin C: 4mgCalcium: 167mgIron: 2mg
Keyword Chicken Breast
Course Main Course, Main Dish
Cuisine Mexican
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