Crockpot Chicken Enchilada Casserole
What is a girl to do when she is craving Chicken Enchiladas but she doesn’t have the ambition to make them? Why come up with an awesome, easy recipe for Crockpot Chicken Enchilada Casserole, of course!
Servings 8 servings
Calories 258kcal
Cost $4
Equipment
Ingredients
- 2 15 oz can tomato sauce
- 2 tsp granulated garlic
- 2 tsp ground cumin
- 1 tsp dried coriander
- 1 tsp chili powder, increase if you like spicy foods
- 1 tsp salt & pepper to taste
- 1/2 large onion, diced
- 1/2 minced jalapeno
- 4 cups diced cooked chicken or use a rotisserie chicken
- 7 corn tortillas
- 2.5 cups cheese, 1.5 cups mixed into casserole, plus 1 cup evenly spread over the top Monterey Jack, Colby, Cheddar, etc.
Instructions
- Place tomato sauce and spices in crockpot. Add Onion and jalapeno. Cook on high for approximately 2 hours, until the vegetable are cooked.
- Add diced chicken, cook for another 30 minutes to 1 hour to heat chicken through.
- Cut tortillas into bite sized pieces. Add to casserole and mix. Cook another 30 minutes until soft.
- Mix in cheese and then top with more cheese. Cook until cheese is melted.
Video
Notes
Leftovers last, if refrigerated for 3-4 days.
Can not be frozen.
It is not necessary to saute onions and jalapenos first. If you do, it will cut the cooking time by at least 1 hour. For nights you are in a hurry.
Nutrition
Calories: 258kcal | Carbohydrates: 12g | Protein: 15g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 547mg | Potassium: 162mg | Fiber: 1g | Vitamin A: 510IU | Vitamin C: 2.4mg | Calcium: 282mg | Iron: 1.2mg