Slow Cooker Tex-Mex Chicken Enchilada Casserole

My family and I love tortilla chips but never tend to finish eating an entire bag. The bottom of each bag is inevitably filled with crumbled up chips that are hard to grab or dip into salsa (which is a must with tortilla chips!), so we set the unfinished bag aside and opt for a new bag with perfectly triangular chips.

The problem, as silly as it may sound, is that these bags tend to accumulate in our pantry over time since I hate to waste food. Ironically, most times these unfinished bags go stale, so then I end up throwing them out anyway.

Recently, I decided I wanted to find a way to use these crumbled up chips so that they wouldn’t go to waste. Thus, I present to you slow cooker Tex-Mex Chicken Enchilada Casserole!

I’ve made this recipe a couple of times now, and my family really enjoys it. It’s nutritious, delicious, and easy to make. You can serve it over rice, potatoes, or simply as is, and it makes for a wonderful meal after church or on those busy days when you don’t have a lot of time to dedicate to the kitchen. So, without further ado, I leave you with the recipe for Tex-Mex Chicken Enchilada Casserole, and, as always, please leave a comment if you make this meal to let me know how it turned out for you!

SLOW COOKER TEX-MEX CHICKEN ENCHILADA CASSEROLE

Ingredients

  • 1 lb. chicken breasts
  • 1-2 T olive oil
  • 2 T flour
  • 1 1/2 t taco seasoning
  • 28 oz can green enchilada sauce
  • 5-7 sweet peppers (or red bell pepper, if preferred), cut into slices
  • 8 oz sliced mushrooms
  • 2 c crushed/broken tortilla chips
  • 1 c shredded cheese of choice (I used a blend of Monterey, Cheddar, and Asadero)

Optional toppings: shredded lettuce, avocado/guacamole, sour cream, jalapeños, black olives, salsa, additional crushed tortilla chips.

Instructions:

Add the flour and taco seasoning to a freezer bag, seal, and shake to combine. Add the chicken to the bag, then reseal and shake together until the chicken is evenly coated.  Heat the olive oil in a frying pan, then cook the chicken for a couple of minutes on each side until the chicken is browned but not cooked through. Place the chicken in the bottom of the crockpot and add 2 cups of the enchilada sauce to cover it. Cook on high for 3-4 hours or until the chicken is cooked through. Shred or break the chicken into smaller pieces as desired, then add the peppers and mushrooms. Spread the crushed tortilla chips over the surface of the chicken mixture, cover with the remaining enchilada sauce, then cover the mixture with cheese. Cook for an additional 30-45 minutes on high or until the cheese is melted. Enjoy over rice or potatoes, if desired, and any additional toppings of your choice.

Tip: The tortilla chips will soften in the crockpot. If you desire to have a crunchier chip, use them as the base of your casserole instead of the rice or potatoes, or simply add them to the top of the mixture along with any additional toppings.

12 thoughts on “Slow Cooker Tex-Mex Chicken Enchilada Casserole”

      1. Love it! I was telling Manu that we all should compile our recipes to make a blogger’s cookbook. Between her recipes, Meghan’s, and others I’ve seen on blogs, we’d have a really good cookbook! ☺

        Liked by 1 person

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