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Creamy slow cooker chicken enchilada casserole, a comforting and easy weeknight meal, is showcased in this featured image.
Lady Maria

Dreamy Enchilada Chicken Casserole

This Dreamy Enchilada Chicken Casserole delivers the perfect creamy, cheesy, and satisfying enchilada flavor without the soggy mess. Made in a slow cooker, this recipe strategically balances moisture, fat, and starch for a delicious and easy meal the whole family will love. Top with your favorite garnishes for an extra burst of flavor.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 12 corn tortillas, cut into quarters
  • Optional toppings: sour cream
  • Optional toppings: chopped cilantro
  • Optional toppings: diced tomatoes
  • Optional toppings: sliced green onions

Equipment

  • 6-quart slow cooker
  • large skillet
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Fork

Method
 

  1. Place chicken breasts in the slow cooker.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add onion and bell pepper and cook until softened, about 5-7 minutes.
  4. In a bowl, whisk together enchilada sauce, cream of chicken soup, green chilies, chili powder, cumin, garlic powder, and onion powder.
  5. Pour half of the sauce mixture over the chicken in the slow cooker.
  6. Top with half of the softened cream cheese (dolloped evenly), half of the cheddar cheese, half of the Monterey Jack cheese, and half of the sautéed vegetables.
  7. Arrange half of the tortilla pieces over the cheese and vegetables.
  8. Repeat the layers with the remaining sauce, cream cheese, cheddar cheese, Monterey Jack cheese, vegetables, and tortilla pieces.
  9. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shredded.
  10. Remove the chicken from the slow cooker and shred it with two forks.
  11. Return the shredded chicken to the slow cooker and stir to combine with the sauce and other ingredients.
  12. Sprinkle the remaining cheddar and Monterey Jack cheese over the top of the casserole.
  13. Cover and let sit for a few minutes, or until the cheese is melted.
  14. Serve hot, garnished with your favorite toppings, such as sour cream, chopped cilantro, diced tomatoes, and sliced green onions.

Notes

For best results, sauté the onions and peppers before adding them to the slow cooker. Using corn tortillas is recommended over flour tortillas to avoid a gummy texture. Don't overcook the casserole. The chicken should be easily shredded. Let the casserole sit for a few minutes before serving to allow the flavors to meld. Casserole can be stored in the refrigerator for up to 3 days. Reheat in microwave or oven.