Slow Cooker Chicken Enchilada Casserole
Slow cooker chicken enchilada casserole is a simple, hearty dish that is perfect for a busy weeknight. This dish is packed with flavor and features tender chicken, cheesy enchiladas, and a flavorful sauce
Ingredients
- 4 large boneless, skinless chicken breasts (2 lbs)
- 2 cans each 10 ounce cream of chicken soup
- 1 can 10 ounce enchilada sauce
- 1/2 cup salsa
- 2 cups shredded cheddar cheese
- 8 flour tortillas
Instructions
- In a crockpot, cook chicken for 7 hours with soup, sauce, and salsa. With a fork, the chicken will fall apart. Top the chicken with tortillas.
- Bake them for 30 minutes in a 13x9 baking dish.
- OR, mix cheese into crockpot during last 20 minutes. Serve warm tortillas with all the fixings.