Slow Cooker Chicken Enchilada Casserole

This easy slow cooker enchilada casserole is warm, cheesy, family-friendly, and perfect for a busy day. Everything cooks together with minimal prep, then the tortillas and cheese turn it into a cozy, scoopable dinner.

A QUICK NOTE

If you haven’t been following along, our family embraced RV life for a year while my husband attended the Naval War College—so this was made in my tiny RV kitchen (and photographed there too 😂). Slow cookers can vary, so adjust the cooking time as needed for your appliance.

YIELD & COOK TIME

Yield: one slow cooker casserole

Cook: HIGH for 4 hours, then 30 minutes after adding the tortillas and cheese

INGREDIENTS:

• 2 lb chicken

• 1 onion, chopped

• 1 large jar enchilada sauce

• 1 packet taco seasoning

• Garlic powder and onion powder, to taste

• 6–8 low-carb tortillas, chopped

• Shredded cheese, to taste

DIRECTIONS:

1. Add the chicken, chopped onion, enchilada sauce, taco seasoning, garlic powder, and onion powder to the slow cooker.

2. Cover and cook on HIGH for 4 hours, or until the chicken is cooked through and shreds easily.

3. Shred the chicken directly in the slow cooker and stir everything together.

4. Stir in the chopped tortillas and shredded cheese.

5. Cover and cook for another 30 minutes, until the tortillas are tender and the cheese is melted.

6. Scoop into bowls and serve with your favorite enchilada toppings, if desired.