Description
This Cheesy Slow Cooker Chicken Enchilada Bake is a comforting and easy-to-make dish perfect for busy weeknights. Tender shredded chicken simmers slowly in flavorful enchilada sauce with diced tomatoes, chili spices, and crunchy tortilla strips, all topped with melted cheddar and Monterey Jack cheeses. Finished with fresh cilantro and sour cream, it offers a deliciously cheesy twist on classic enchiladas without the hassle of rolling tortillas.
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
Spices
- 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 chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker to serve as the base of the dish.
- Add sauce and tomatoes: Pour the enchilada sauce and canned diced tomatoes with green chilies evenly over the chicken breasts.
- Season the mixture: Sprinkle chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper over the chicken and sauce. Stir gently to coat the chicken evenly with the spices and sauce.
- Cook the chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken becomes tender and can be easily shredded with forks.
- Shred the chicken: Using two forks, shred the cooked chicken directly in the slow cooker, mixing it well with the sauce.
- Add tortilla strips: Stir in the corn tortilla strips, making sure they are fully incorporated and absorb some of the sauce to add texture.
- Top with cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the mixture. Cover again and cook for an additional 15-20 minutes until the cheese melts completely.
- Garnish and serve: Remove the lid, garnish the dish with freshly chopped cilantro, and serve warm with a side of sour cream for added creaminess.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper with the spices.
- You can substitute chicken thighs for a juicier option.
- If you prefer a lower carb version, use low-carb or whole wheat tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- To make it gluten-free, verify that the enchilada sauce and tortillas are certified gluten-free.
