Ingredients
Scale
- 2 to 3 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning
- Salt and black pepper (to taste)
- 2 cans (10 ounces each) red enchilada sauce
- 1 can (10 ounces) tomatoes with diced green chiles (drained)
- 12 ounces corn tortillas (cut into wedges)
- 2 cups shredded fiesta blend cheese (divided)
Instructions
- Spray the slow cooker liner with nonstick cooking spray.
- Place chicken breasts at the bottom and sprinkle with taco seasoning, salt, and pepper.
- Pour enchilada sauce and drained tomatoes over the chicken.
- Cover and cook on low for 4 to 5 hours until chicken is tender.
- Cut corn tortillas into wedges while waiting.
- Shred chicken using forks in the slow cooker and mix well with sauces.
- Stir in half of the shredded cheese and tortilla wedges.
- Press down gently for evenness and top with remaining tortilla wedges.
- Re-cover and cook for an additional 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of casserole (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg