Slow Cooked Chicken Enchillada Casserole OR Enchillada Casserole with what ever meat you want

  • Feeds – 4-6 servings (depending on how much the family eats) It is just my husband and I and he likes to eat!

    Prep Time- 6 hours for slow cook on High –

    8 hours for slow cooked on Low

    Actual cook time- 35 mins

    Depending on what you have going on that day, I normally slow cook on Low before I go to work that way when I get home its already done

    If no slow cooked meat, then the total time with already cooked meat is about 45 mins

    Depending on what you have going on that day, I normally slow cook on Low before I go to work that way when I get home its already done

    What you will need-

    5 regular sizes cooked Chicken Thighs, bone in  (or 1lb of cooked ground beef or ground turkey)

    TO SLOW COOK you will need crock pot or slow cooker

    1 large can of Enchilada Sauce (red or green) – I use green since my husband gets bad acid reflex

    1-2 lb. bag of Mexican Cheese (depending on how much cheese you like, plus always good to have extra cheese for left overs)

    12 corn tortillas

    Hot sauce (if you prefer)

    1 9×12-baking dish

    (SKIP STEP 1-4 IF YOU ARE USING GROUND BEEF OR GROUND TURKEY )

    1. Slow cook chicken with ½ cup of enchilada sauce and water until it covers the chicken.

    ***- Depending on what you have going on that day, I normally slow cook on Low for 8 hours before I go to work that way when I get home its already done

    Or Slow cook on High for 6 hours

    IMG_5610

    2. Pre heat oven to 350’

    3. Take out chicken (it should just fall off the bone) and shred chicken using 2 forks, pulling the meat from the bone. You can also just chop it up with a knife

    4. Set aside in a bowl

    IMG_5612IMG_5611

    5. In the 9×12 dish, add a thin layer of enchilada sauce

    6. Add 6 small corn tortillas

    IMG_5615

    7. Add thin layer of cheese (or more if you like cheese)

    IMG_5616

    8.  Add the chicken (spreading out evenly)   IMG_5617* IF USING OTHER MEAT THIS IS WHERE YOU WOULD PUT IT*

    9. Add another layer of cheese

    ** If you have any other filler you want to add like beans, onions, bell peppers, you can add it here too

    10. Drizzle a little hot sauce over the top (we love Tapatio) IMG_5618

    11. Add the other 6 corn tortillas on top

    IMG_5619

    12. Add layer of cheese

    13. Pour the rest of the enchilada sauce over the top IMG_5621

    14. Bake in oven for about 35 minutes

    15. Let cool for a few minutes since it will be really hot

    Feel free to garnish it with what ever you choose.

    With this one, I put it over a bed of spinach and arugula salad and added sour cream to the top.

    IMG_5633IMG_5632

    Hope you all enjoy!!! Makes great left overs!

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