Crockpot Cheesy Chicken Enchilada Casserole

A recipe for Crockpot Cheesy Chicken Enchilada Casserole is shared, along with the husband’s preference for adding Tapatio hot sauce despite the dish already being cheesy. The recipe calls for chicken, enchilada sauce, Cholula hot sauce, cheddar cheese, and corn tortillas, topped with lettuce, tomato, sour cream, and Tapatio. It is cooked in a crockpot…

jules
1–2 minutes
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Husband’s plate. Husband says “it’s cheesy just the way I like it”… and then he douses it in Tapatio hot sauce.

Recipe for Crockpot Cheesy Chicken Enchilada Casserole

Ingredients

  • Boneless Skinless Chicken Breasts (About 1.5 pounds)
  • 28 oz Can of Red Enchilada Sauce
  • 2 TBSP Cholula Hot Sauce (optional)
  • 2 Cups of Shredded Mild Cheddar Cheese
  • 10 Corn Tortillas
  • Toppings (lettuce, tomato, sour cream, Tapatio)

Instructions

  1. Place the uncooked chicken breasts in the crockpot and pour the enchilada sauce on top.
  2. Cook on LOW for 6-8 hours or HIGH for 4 hours.
  3. Shred the chicken in the crockpot.
  4. Mix about 1/2 cup of the cheese with the shredded chicken.
  5. Using a pizza cutter, slice up the tortillas into bite-sized pieces and mix in with the chicken and cheese mixture.
  6. Level out the top of the mixture by patting it down with a spatula and then dump the remaining cheese on top.
  7. Cook on LOW for 45 minutes or until the cheese is all melty. Drool….
  8. Dish up in bowls and serve with sour cream, shredded lettuce, extra hot sauce, and tortilla chips.

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