Looking for a delicious Mexican recipe? Try this super easy Crock pot Chicken Enchilada casserole. Your favorite enchilada recipe cooked in a crock pot!
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Boil chicken until cooked through. Shred using a stand-up or hand mixer.
- Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.
- In a larg bowl combine your chicken with the taco seasoning and rotel and mix well. Set aside.
- Spray the inside of yourcrock pot casserole dish with non-stick cooking spray.
- Pour a little enchilada sauce on the bottom of your pan, then start your layering.
- Cover the bottom of the pan with tortillas (you don't have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
- Top with shredded cheese.
- Continue layering tortillas, chicken, sauce, and cheese.
- You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.
- Place the lid on the casserole and cook on low for 2-3 hours.
- Cut and serve with sour cream, tomatoes, cilantro and onions.
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