Description
This Cheesy Slow Cooker Chicken Enchilada Bake is a comforting, flavorful dish that combines tender slow-cooked chicken with classic enchilada flavors, layered with corn tortillas and topped with melted cheddar and Monterey Jack cheeses. Perfect for a hands-off dinner, it’s easy to prepare and serves a crowd with a creamy, cheesy finish.
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
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts in the bottom of the slow cooker to create the base layer for your enchilada bake.
- Add Sauces and Tomatoes: Pour the 10 oz can of enchilada sauce and the 14.5 oz can of diced tomatoes with green chilies over the chicken, ensuring even distribution.
- Season the Chicken: Sprinkle the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the mixture, then gently stir to coat the chicken breasts evenly with the spices and sauce.
- Cook the Chicken: Cover the slow cooker and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is very tender and easy to shred.
- Shred the Chicken: Using two forks, shred the chicken directly inside the slow cooker to mix with the sauce and spices thoroughly.
- Add Tortilla Strips: Stir in the strips of corn tortillas, mixing well so they absorb the juices and flavors of the enchilada sauce and chicken.
- Add Cheese and Melt: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top, then cover the slow cooker and cook for an additional 15-20 minutes until the cheese melts and becomes bubbly.
- Garnish and Serve: Finish by garnishing the dish with freshly chopped cilantro, and serve hot with sour cream on the side for a creamy complement.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier result.
- If you prefer a spicier dish, add more chili powder or a pinch of cayenne pepper.
- Use gluten-free corn tortillas to keep this recipe gluten free.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- You can add a squeeze of fresh lime juice before serving for an added zing.
