Crockpot Chicken Enchilada Casserole

gluten-free ⓘ

6 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 packet taco seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 (28 oz) can red enchilada sauce
• 1 small onion, diced
• 3 cloves garlic, minced
• 8-10 yellow corn tortillas, torn into bite-sized pieces
• 1 (16 oz) bag Mexican blend shredded cheese, divided
• Fresh cilantro, chopped, for garnish

Instructions

1. Place chicken breasts in a slow cooker and season with taco seasoning, garlic powder, onion powder, and smoked paprika.
2. Pour enchilada sauce over the chicken and add the diced onion and minced garlic.
3. Cover and cook on high for 3 hours until the chicken is tender.
4. Shred the chicken in the slow cooker and stir it into the sauce.
5. Mix in the torn corn tortillas and approximately three-quarters of the shredded cheese.
6. Top the mixture with the remaining cheese, cover, and cook for 10 to 15 minutes until the cheese has melted.
7. Garnish with chopped cilantro before serving.