Chicken Enchilada Casserole

Not a morning person? Make your life easier by prepping as much as possible the night before for your slow cooker meal.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Chill: Overnight
  • Stand: 30 mins

Chicken Enchilada Casserole

Directions

  1. The night before, in a medium bowl combine the first four ingredients (through beans), 1 cup of the cheese, and 1 1/2 cups of the enchilada sauce.
  2. Lightly coat the inside or the removable crockery liner of a 3 1/2- or 4-quart slow cooker with cooking spray. Place five of the tortillas in the bottom of the prepared cooker, overlapping as necessary. Top with half of the chicken mixture. Repeat with five more tortillas and the remaining chicken mixture. Top with the remaining five tortillas, remaining 3/4 cup enchilada sauce, and remaining 1 cup cheese. Cover and refrigerate overnight.
  3. The next day, let the crockery liner stand at room temperature for 15 minutes. Place the liner in the slow cooker unit. Cover and cook on low for 5 hours or on high for 2 1/2 hours. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 15 minutes. Serve with guacamole and sour cream.

From the Test Kitchen

Tip

Serve with shredded lettuce, chopped tomatoes, black olives, and/or broken tortilla chips to turn it into an up-side-down taco salad.

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Nutrition Facts (Chicken Enchilada Casserole)

  • Per serving:
  • 369 kcal ,
  • 17 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 38 mg chol. ,
  • 903 mg sodium ,
  • 39 g carb. ,
  • 8 g fiber ,
  • 6 g sugar ,
  • 20 g pro.
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