Slow-Cooker Chicken Enchilada Casserole

By cserumga

Ingredients

• 12 (6-inch) corn tortillas
• 9 (6-inch) flour tortillas
• 3 pounds boneless, skinless chicken breasts
• Salt and pepper
• 3 tablespoons vegetable oil
• 1 onion, chopped fine
• 8 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 (15-ounce) can tomato sauce
• 1/2 cup low-sodium chicken broth
• 1/3 cup tomato paste
• 2 cups shredded Colby Jack cheese
• 1/2 cup chopped fresh cilantro
• 2 tablespoons minced drained jarred pickled jalapeños

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

1. TOAST TORTILLAS Adjust oven rack to upper-middle position and heat broiler. Arrange corn tortillas directly on oven rack. Broil until spotty brown, 1 to 2 minutes per side. Transfer to plate and repeat with flour tortillas.

2. COOK CHICKEN Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Cook chicken until well browned and cooked through, about 5 minutes per side. Transfer to cutting board. Let rest 5 minutes and shred; reserve.

3. MAKE FILLING Heat remaining oil in now-empty skillet over medium heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce, chicken broth, and tomato paste. Reserve 1 cup tomato sauce. Simmer remaining tomato sauce over medium-low heat, stirring occasionally, until thickened, 8 to 10 minutes. Transfer to medium bowl and stir in chicken, 1 cup cheese, cilantro, and jalapeños.

4. ASSEMBLE AND BAKE Line slow-cooker insert with foil according to photo below. Following diagram at bottom of page, place 3 flour tortillas in bottom of slow-cooker insert. Layer with 2 corn tortillas, one-third of chicken mixture, and 2 more corn tortillas. Repeat twice, ending with chicken-mixture layer and reserving last 2 corn tortillas. Sprinkle with ½ cup cheese, cover, and cook on low heat for 3 to 4 hours. Tear reserved corn tortillas into small pieces. Remove lid and top casserole with tortilla pieces and remaining cheese. Replace lid and let cheese melt, about 10 minutes. Serve with reserved sauce.