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Cheesy Slow Cooker Chicken Enchilada Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 64 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 10 minutes
  • Total Time: 6 hours 25 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

This Cheesy Slow Cooker Chicken Enchilada Bake is a comforting and flavorful dish featuring tender slow-cooked chicken simmered in enchilada sauce and diced tomatoes with green chilies, layered with crispy corn tortilla strips and topped with a blend of melted cheddar and Monterey Jack cheeses. Perfect for an easy, hearty meal that requires minimal prep and delivers maximum taste.

Ingredients

Scale

Chicken and Sauce

  • 2 boneless, skinless chicken breasts
  • 1 (10 oz) can enchilada sauce
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Additional Ingredients

  • 6 small corn tortillas, cut into strips
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream (for serving)

Instructions

  1. Prepare the Slow Cooker: Place the boneless, skinless chicken breasts in the bottom of the slow cooker, ensuring they sit evenly for consistent cooking.
  2. Add Sauce and Spices: Pour the enchilada sauce and diced tomatoes with green chilies over the chicken breasts. Sprinkle the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over them. Stir gently to coat the chicken evenly with the sauce and spices.
  3. Slow Cook the Chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.
  4. Shred the Chicken: Use two forks to shred the chicken directly in the slow cooker, mixing it well with the sauce to combine all flavors thoroughly.
  5. Add Tortilla Strips: Stir in the cut corn tortilla strips into the shredded chicken and sauce mixture, making sure they are fully incorporated and softened by the sauce.
  6. Add Cheese and Melt: Evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the chicken mixture. Cover the slow cooker again and cook for an additional 15-20 minutes until the cheese has melted and is bubbly.
  7. Garnish and Serve: Remove the lid and garnish the cheesy chicken enchilada bake with fresh chopped cilantro. Serve warm with a dollop of sour cream on the side for added creaminess.

Notes

  • For a spicier dish, add jalapeños or extra chili powder.
  • Make sure to shred the chicken directly in the slow cooker to retain all juices and flavors.
  • This dish can be served with rice or a side salad for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated in the microwave.
  • To make it gluten-free, confirm that the enchilada sauce and tortillas are certified gluten-free.

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Find it online: https://tastybitecreations.com/cheesy-slow-cooker-chicken-enchilada-bake-recipe/