How long will a chicken casserole take in a slow cooker?

Typically, 4 to 5 hours on LOW is ideal. You’ll need an extra 30 minutes after mixing in the tortillas and cheese.

Why is my enchilada casserole soggy?

Overly wet tortillas or excess liquid can cause this. Drain your tomatoes well and cut the tortillas into smaller pieces for better texture.

Is it better to cook chicken on high or low in a slow cooker?

Low is best for juicy, tender chicken. High can dry it out, especially for lean cuts like chicken breasts.

How to thicken a chicken casserole in a slow cooker?

Use fewer tortillas or add them gradually. You can also sprinkle in shredded cheese earlier to bind the mix, or stir in a few crushed tortilla chips to soak up extra liquid.

Slow Cooker Chicken Enchilada Casserole

Name: Slow Cooker Chicken Enchilada Casserole – Easy, Cheesy, and Family-Friendly
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 10 min
Yield: 8
Cuisine: Tex-Mex
Ingredients: 2 to 3 boneless, skinless chicken breast; 1 tablespoon taco seasoning; Salt and black pepper to taste; 2 cans (10 oz each) red enchilada sauce; 1 can (10 oz) tomatoes with diced green chiles, drained; 12 oz corn tortillas, cut into 1-inch wedges; 2 cups shredded fiesta blend cheese, divided

Description

A cozy, cheesy slow cooker chicken enchilada casserole perfect for busy nights. Packed with flavor and Tex-Mex comfort in every bite.

Ingredients

Scale

2 to 3 boneless, skinless chicken breast

1 tablespoon taco seasoning

Salt and black pepper to taste

2 cans (10 oz each) red enchilada sauce

1 can (10 oz) tomatoes with diced green chiles, drained

12 oz corn tortillas, cut into 1-inch wedges

2 cups shredded fiesta blend cheese, divided

Cook Mode Prevent your screen from going dark

Instructions

1. Spray slow cooker liner with nonstick spray.

2. Place chicken in bottom of cooker, season with taco seasoning, salt, and pepper.

3. Pour enchilada sauce and tomatoes over chicken.

4. Cover and cook on low for 4–5 hours until chicken is very tender.

5. Shred chicken with two forks in the slow cooker.

6. Stir in half the tortilla wedges and 1 cup of cheese.

7. Press into even layer, top with remaining tortilla wedges and cheese.

8. Cover and cook an additional 30 minutes on low until hot and bubbling.

Notes

Shred chicken while hot directly in slow cooker.

Use medium-heat enchilada sauce for flavor balance.

Garnish with lettuce, tomato, olives, cilantro, or pickled jalapeños.

Leftovers work great in tacos, nachos, baked potatoes, or burrito filling.

Optional add-ins: corn, black beans, or use rotisserie chicken.

Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes
Category: Dinner
Method: Slow Cooker
Cuisine: Tex-Mex

Nutrition

Serving Size: 1
Calories: 274
Sugar: 3g
Sodium: 598mg
Fat: 13g
Saturated Fat: 3g
Carbohydrates: 23g
Fiber: 3g
Protein: 17g
Cholesterol: 41mg