Description
Dump chicken, cream cheese, and sauce into your crockpot for ultra-creamy, zesty enchilada filling. Low effort, maximum flavor. Full instructions and nutrition included.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (19 oz) can red enchilada sauce
- 1 (8 oz) block cream cheese
- 2 cups shredded Monterey Jack and Cheddar cheese blend, divided
- 1 (4 oz) can diced green chilies, drained
- 10–12 corn tortillas, cut into strips or torn into pieces
- 1 tablespoon taco seasoning
Instructions
- Step 1: Place the raw chicken breasts, enchilada sauce, cream cheese block, and taco seasoning into the slow cooker (crockpot). Do not stir the cream cheese yet.
- Step 2: Cook the mixture on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is cooked through and easily shredded.
- Step 3: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the slow cooker and stir until the melted cream cheese and sauce are fully combined, creating a creamy filling. Stir in the drained diced green chilies.
- Step 4: Tear the corn tortillas into small pieces (about 1-inch strips) and fold them into the chicken mixture along with 1 cup of the shredded cheese. Stir gently to incorporate the tortillas.
- Step 5: Top the entire casserole mixture evenly with the remaining 1 cup of shredded cheese. Cover and cook on HIGH for an additional 15-20 minutes, or until the cheese is fully melted and bubbly. Serve warm with desired toppings.
Notes
- Leftovers store well; transfer cooled casserole to an airtight container and refrigerate for 3-4 days, making weeknight lunches a breeze.
- For the best texture when reheating, cover the casserole lightly in the oven (325°F) until warmed, or microwave individual servings and consider adding a splash of chicken broth to maintain moisture.
- Complete the meal by serving with crisp shredded lettuce, a generous scoop of guacamole, and some tortilla chips for added crunch.
- Resist the urge to stir the cream cheese block at the beginning; letting it soften gradually on top of the sauce ensures an ultimately smoother, richer texture when mixed with the shredded chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8th of the casserole (approx. 1.5 cups)
- Calories: 450
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0.1g
- Protein: 2g