Description
Ditch the weeknight stress! This slow cooker gem combines savory chicken, rich cream cheese, and bold taco spices for a creamy, set-it-and-forget-it enchilada filling.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 (10 oz) can red enchilada sauce
- 1 (8 oz) block cream cheese, softened
- 1 packet (1 oz) taco seasoning
- 1 cup frozen corn
- 12 corn or flour tortillas, cut into 1-inch strips
- 2 cups shredded Monterey Jack or cheddar cheese
Instructions
- Step 1: Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the enchilada sauce and taco seasoning over the chicken, then place the block of cream cheese directly on top of the mixture.
- Step 2: Cover the slow cooker and cook on the LOW setting for 4 to 6 hours, or on HIGH for 2.5 to 3 hours, until the chicken is cooked through and easily shredded.
- Step 3: Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir well until the cream cheese is fully melted and incorporated, creating a creamy sauce. Stir in the frozen corn.
- Step 4: Add the tortilla strips to the chicken mixture in the slow cooker and stir gently until they are fully coated in the sauce. Spread the mixture into an even layer to form the base of the casserole.
- Step 5: Sprinkle the 2 cups of shredded cheese evenly over the top of the casserole mixture. Cover the slow cooker again and cook on HIGH for 10 to 15 minutes, or until the cheese is completely melted and bubbly. Serve immediately.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days; the tortillas will soften further overnight, making it even more spoonable.
- To make the shredding process lightning fast in Step 3, use a handheld electric mixer directly in the slow cooker bowl for about 30 seconds—it separates the chicken perfectly.
- Elevate this hearty casserole by garnishing each serving with a dollop of sour cream or plain Greek yogurt, some fresh cilantro, and a drizzle of hot sauce for a welcome acidic contrast.
- For best results when reheating, scoop individual servings into an oven-safe dish, cover loosely with foil, and warm at 300°F until heated through, which helps prevent the cheese topping from becoming rubbery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8th of casserole (approx. 1.5 cups)
- Calories: 536
- Sodium: 488mg
- Fat: 26g
- Saturated Fat: 12g
- Trans Fat: 0.2g
- Protein: 4g