Crock pot Chicken Enchilada casserole

Step 1

Boil chicken until cooked through. Shred the chicken with 2 forks.

Step 2

Slice corn tortillas into quarters each using a large knife or pizza cutter.

Step 3

In a large mixing bowl, combine the chicken with the taco seasoning and diced tomatoes with green chiles and mix well. Set aside.

Step 4

Spray the inside of your crock pot with non-stick cooking spray.

Step 5

Pour a little enchilada sauce on the bottom of your crock pot, then start layering the ingredients.

Step 6

Cover the bottom of the crock pot with tortillas (you don't have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.

Step 7

Top with shredded cheese.

Step 8

Continue layering tortillas, chicken, sauce, and cheese.

Step 9

You should have enough chicken for about 3 full layers. Top the casserole with a layer of tortillas, the rest of the enchilada sauce and cheese.

Step 10

Place the lid on the casserole and cook on low for 2-3 hours or on high for 1-2 hours.

Step 11

Cut and serve with sour cream, tomatoes, cilantro and onions.