CROCK POT CHICKEN ENCHILADA CASSEROLE

6. Assemble the Casserole:

• Preheat your oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish.
• Spread a thin layer of the chicken mixture on the bottom of the baking dish.
• Arrange 6 corn tortillas on top of the chicken mixture, overlapping them slightly to cover the bottom of the dish.
• Spoon half of the remaining chicken mixture over the tortillas.
• Sprinkle 1 cup of shredded Mexican blend cheese over the chicken mixture.
• Repeat the layers with the remaining tortillas, chicken mixture, and shredded cheese.

7. Bake:

• Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

8. Serve:

• Once baked, remove the casserole from the oven and let it cool for a few minutes.
• Garnish with optional toppings such as diced tomatoes, sliced green onions, chopped cilantro, sour cream, and avocado slices.
• Slice and serve hot, and enjoy every delicious bite.

Enjoy the Convenience of Slow Cooker Cooking

Savor the convenience and flavor of our Crock Pot Chicken Enchilada Casserole recipe. With its tender chicken, zesty sauce, and melty cheese, this dish is a comforting meal that’s perfect for any occasion. Whether you’re feeding a crowd or enjoying a cozy night in, our recipe promises to satisfy your cravings with ease.