How long does Slow Cooker Chicken Enchilada Casserole last in the fridge?

Once cooled, store it in an airtight container for up to 4 days. The flavors deepen overnight, so it’s even tastier the next day.

How long does chicken casserole go in the slow cooker for?

Cook on low for 4 to 5 hours until the chicken shreds easily. Then cook an additional 30 minutes after layering in the tortillas and cheese.

How do you keep enchilada casserole from getting soggy?

Cut your tortillas into wedges and layer them in after shredding the chicken. This helps them hold texture. Also, avoid adding extra liquid beyond what the recipe calls for.

How to know chicken is done in a slow cooker?

It should be very tender and easy to shred with a fork. If in doubt, check that the internal temperature has reached 165°F.

Slow Cooker Chicken Enchilada Casserole

Name: Slow Cooker Chicken Enchilada Casserole: Easy, Cheesy Comfort
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Mexican-Inspired
Ingredients: 2 to 3 boneless, skinless chicken breasts; 1 tablespoon taco seasoning; Salt and black pepper to taste; 2 (10 oz) cans red enchilada sauce; 1 (10 oz) can tomatoes with diced green chiles, drained; 12 oz corn tortillas, cut into wedges; 2 cups shredded fiesta blend cheese, divided

Description

This easy Slow Cooker Chicken Enchilada Casserole is the ultimate comfort food. Layers of tender chicken, saucy tortillas, and melted cheese — all made right in your crockpot with just 10 minutes of prep.

Ingredients

Scale

2 to 3 boneless, skinless chicken breasts

1 tablespoon taco seasoning

Salt and black pepper to taste

2 (10 oz) cans red enchilada sauce

1 (10 oz) can tomatoes with diced green chiles, drained

12 oz corn tortillas, cut into wedges

2 cups shredded fiesta blend cheese, divided

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Instructions

1. Coat slow cooker with nonstick spray.

2. Place chicken in the bottom and season with taco seasoning, salt, and pepper.

3. Mix enchilada sauce and diced tomatoes; pour over chicken.

4. Cover and cook on low for 4–5 hours until chicken is tender.

5. Shred chicken with two forks directly in the slow cooker.

6. Stir in half the tortillas and 1 cup of cheese.

7. Spread mixture evenly, then top with remaining tortillas and cheese.

8. Cover and cook on low for 30 more minutes until hot and bubbly.

Notes

Use rotisserie chicken for a shortcut version.

Medium heat enchilada sauce gives a nice balance of flavor.

Cut tortillas into 1-inch wedges for easier scooping.

Top with lettuce, tomatoes, cilantro, or pickled jalapenos.

Great for leftovers — use in tacos, nachos, burritos, or bowls.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Crock Pot Recipes
Method: Slow Cooker
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 274
Sugar: 3g
Sodium: 598mg
Fat: 13g
Saturated Fat: 3g
Carbohydrates: 23g
Fiber: 3g
Protein: 17g
Cholesterol: 41mg