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Crockpot Chicken Enchilada Casserole Recipe

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This recipe for Crockpot Chicken Enchilada Casserole is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 chicken breasts, shredded
2 Tbsp homemade taco seasoning
1 can rotel
28 oz can green enchilada sauce
8-16 oz shredded monterey jack cheese (depending on how much you like)
12-16 corn tortillas
Directions:
Directions:
Boil chicken until cooked through. Shred using a stand-up or hand mixer. Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier. In a large bowl combine your chicken with the taco seasoning and rotel and mix well. Set aside. Spray the inside of crockpot casserole dish with non-stick cooking spray. Pour a little enchilada sauce on the bottom of pan, then start layering. Cover the bottom of the pan with tortillas (don't have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce and cheese. Top with cheese. Continue layering tortillas, chicken, sauce, and cheese. There should be enough chicken for about 3 layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese. Place a lid on the casserole and cook on low for 2-3 hours. Cut and serve with sour cream, tomatoes, cilantro and onions.

 

 

 

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