Slow Cooker Chicken Enchilada Casserole
Although you don’t have to slow cook a chicken enchilada casserole, it really is the best way. And that’s why this easy enchilada casserole recipe is so good and easy to make with chicken breasts and staple ingredients.
Servings: 8
Ingredients
- 3 chicken breasts boneless and skinless
- 1½ Teaspoons ground cumin
- 1½ Teaspoons chili powder
- 1 Teaspoon dried cilantro
- 7 tomatillos
- 1 Can green chiles 4-Ounce
- 1 Can jalapenos 4-Ounce, sliced
- ½ Cup chicken broth
- 1 Can Mexicorn corn kernels 11-Ounce
- 1 Can salsa verde 7-Ounce
- 3 bell peppers any colors, sliced
- 12 tortillas yellow or white corn or flour
- 1 Cup sour cream
- ½ Cup cheddar cheese shredded
- ½ Cup pepper jack cheese shredded
- 1 Sprig cilantro for garnish
Instructions
- Evenly sprinkle both sides of chicken with a teaspoon each of cumin and chili powder and all the dried cilantro. Put the seasoned chicken into the bottom of a slow cooker.
- Add the tomatillos, green chilies and diced jalapenos to a food processor. Pulse for 15 to 20 seconds or until well blended. Pour into a small mixing bowl and add green salsa. Whisk to combine.
- Pour the mixture over the chicken breasts in the slow cooker. Add ½ cup of chicken broth and cover with the lid.
- Cook on low for 6 hours.
- Use 2 forks or meat claws to shred the chicken while it's still in the slow cooker.
- Drain the corn. Cut the bell peppers into ½-inch chunks. Cut your tortillas into ½-inch pieces. Add all of those to the slow cooker and stir to combine. Stir in the sour cream.
- Top with shredded cheese and sprinkle ½ teaspoon of cumin and ½ teaspoon of chili powder over the top.
- Cover and cook for 1 more hour.
- Garnish with cilantro and serve immediately.
Notes
Shredding the chicken: You can use a pair of forks to shred it easily, or some meat claws. You could even use your fingers but then you’d have to wait for the chicken to cool first.
Crockpot liners: Cleanup is quick and easy if you use a crockpot liner.
Season last: Instead of adding salt and pepper early on, I recommend tasting the casserole near the end of the cooking time. That way, you'll have a better idea of how it tastes and whether or not to adjust the seasonings.
Crockpot liners: Cleanup is quick and easy if you use a crockpot liner.
Season last: Instead of adding salt and pepper early on, I recommend tasting the casserole near the end of the cooking time. That way, you'll have a better idea of how it tastes and whether or not to adjust the seasonings.
Nutrition
Calories: 372kcal | Carbohydrates: 29g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 582mg | Potassium: 674mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2007IU | Vitamin C: 67mg | Calcium: 209mg | Iron: 3mg
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