Slow-Cooker Chicken Enchilada Casserole

Name: Slow-Cooker Chicken Enchilada Casserole
Yield: Serves 8
Cuisine: Southwest (Tex-Mex)
Ingredients: 12 (6-inch), corn tortillas; 9 (6-inch), flour tortillas; 3 pounds, boneless, skinless chicken breasts; , Salt and pepper; 3 tablespoons, vegetable oil; 1 , onion, chopped fine; 8 , garlic cloves, minced; 2 tablespoons, chili powder; 1 teaspoon, ground cumin; 1 (15-ounce) can, tomato sauce; 1/2 cup, low-sodium chicken broth; 1/3 cup, tomato paste; 2 cups, shredded Colby Jack cheese; 1/2 cup, chopped fresh cilantro; 2 tablespoons, minced drained jarred pickled jalapeños

15 comments

Appears in Cook's Country June/July 2010

Enchiladas in the slow cooker? We had our doubts. And they only deepened after we tried a few recipes.

SERVES8

TIME3 to 4 hours on low

WHY THIS RECIPE WORKS

Testers objected to large cubes of chicken in their Slow-Cooker Chicken Enchilada Casserole. Sautéing boneless, skinless breasts for a few minutes per side allowed us to shred the meat before building the casserole. Corn tortillas added ric...

This is a members' feature.