This layers like a lasagna. I like to use rotisserie chicken (any kind of fully cooked chicken will work) it adds a nice flavor. Plus I usually add additional Mexican flavors to the chicken. The green enchilada sauce adds a nice warm flavor. I use white corn tortillas they hold their shape really good. If you use flour tortillas, they tend to be gummy.
Crockpot Chicken Enchilada Casserole
Ingredients
- 16-18 ct white corn tortillas cut into quarters
- 3-4 cooked chicken breasts diced small
- 2-3 TBS taco seasoning
- 1 can rotel tomatoes
- 1 (28oz) can green enchilada sauce
- 16 oz shredded monterrey jack cheese
- Garnishes: sour cream, cilantro, pico
Instructions
- Lightly spray crockpot.
- In a medium bowl, mix together diced cooked chicken, rotel tomatoes, and taco seasoning.
- Place a small amount of enchilada sauce on the bottom of crockpot. This will keep the tortillas from sticking to the bottom.
- Start by layering 1/4 of the tortilla triangles on the sauce in one layer.
- Spread 1/3 of the chicken mixture onto the tortillas.
- Spoon 1/4 can of enchilada sauce over chicken mixture.
- Sprinkle the shredded monterey cheese over chicken mixture.
- Cintinue same layering technique for layers 2 & 3.
- Start layer 4 with tortillas, rest of sauce, and layer of cheese.
- Place lid on crockpot and cook on low for 2 or 2 1/2 hours.
- Turn off crockpot and let sit for a few minutes to settle.
- Garnish with sour cream, cilantro, and/or pico. Enjoy.