Crockpot Chicken Enchilada Casserole

About This Recipe

Slow cooked and shredded chicken with chopped corn tortillas and colby jack cheese.

Ingredients

• 3 pounds Boneless Skinless Chicken Thighs
• 1 Tablespoon Onion Powder
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Paprika
• 1 Tablespoon Mexican Oregano
• 2 teaspoons Kosher Salt
• 1 teaspoon Ground Cumin
• 8 oz Diced Green Chiles
• 1 cup Chicken Bone Broth
• 12 Corn Tortillas (cut into strips)
• 6 oz Colby Jack or Monterey Jack Cheese (freshly grated)

Instructions

1. Toss the chicken in the spices, herbs, green chiles, and chicken broth inside a Crockpot or slow cooker.
2. Cook on high for 3-4 hours or low for 6-8 hours until the chicken shreds easily with forks.
3. Shred the chicken and set the Crockpot to its keep warm function.
4. Stack the tortillas and use a knife to cut them in half and 5-6 times across to create bite size strips. Add the tortilla strips and half the cheese to the chicken and fold everything together. (Optional: You can add ingredients like black beans, roasted corn, and fresh peppers to the casserole at this step.)
5. Top with the remaining cheese, cover, and cook for 15-20 minutes until the top layer of cheese is fully melted.
6. Garnish with cilantro and queso fresco before serving. I like to serve with rice, beans, and pickled onions or escabeche.