@recipeswithscotty: Crockpot Chicken Enchilada Casserole Ingredients * 2 lbs boneless, skinless chicken breasts * 1 packet taco seasoning * 1 tsp garlic powder * 1 tsp onion powder * 1 medium onion, diced * 1 large can (28 oz) red enchilada sauce * 1 tbsp minced garlic * 8–10 corn tortillas, torn into pieces * 1 bag (16 oz) shredded Mexican blend cheese, divided * Fresh chopped cilantro, for garnish Instructions * Add the chicken breasts to the bottom of your crockpot. * Season the chicken with taco seasoning, garlic powder, and onion powder. * Add the diced onion, minced garlic, and red enchilada sauce. * Cover and cook on HIGH for 3 hours, or until the chicken is fully cooked and reaches 165°F internally. * Shred the chicken directly in the crockpot and mix it with the enchilada sauce. * Tear the corn tortillas into bite-sized pieces and add them to the crockpot. * Add half the bag of shredded Mexican blend cheese and mix everything together until well combined. * Sprinkle the remaining cheese evenly over the top. * Cover the crockpot for another 5–10 minutes, or until the cheese is completely melted. * Garnish with freshly chopped cilantro and serve warm! #CrockpotRecipes #ChickenEnchiladaCasserole #SlowCookerRecipes #EasyDinnerIdeas #ChickenRecipes

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Monday 02 November 2026 22:14:22 GMT