Chipotle Chicken Enchilada Casserole Recipe

15 mins

Ingredients

2 tablespoons unsweetened cocoa
1 to 2 teaspoons chipotle chili powder
1 teaspoon garlic powder
2 (10-ounce) cans enchilada sauce (See Note)
3 cups shredded cooked chicken
3 cups (12 ounces) shredded Monterey Jack cheese, divided
14 (5-1/2-inch) corn tortillas (See Note)

Preparation

Step 1

Stir together first 4 ingredients in a medium bowl. Combine chicken, 2 cups cheese, and 1 cup enchilada sauce mixture in a large bowl. Spoon chicken mixture evenly down center of tortillas; roll up.

Pour 3/4 cup enchilada sauce mixture in a 6-quart slow cooker; arrange enchiladas in layers over sauce, seam-side down. Pour remaining sauce over enchiladas.

Cover and cook on LOW setting 2 hours. Remove lid, and sprinkle with remaining 1 cup cheese. Cover and cook on LOW setting 15 more minutes or until cheese melts. Serve with desired toppings.

Notes

Not all tortillas are created equal. So, don't be tempted to substitute flour tortillas for corn tortillas - the casserole will turn out too soggy.