Easy Crockpot Chicken Enchilada Casserole by Mealsandmunchies

Ingredients

• 2 Chicken breasts
• 1 oz Taco seasoning packet
• 4 oz Can diced green chilies, undrained
• 15 oz Enchilada sauce
• 1/2 cup Onion, chopped (frozen or fresh)
• 2 cups Shredded Mexican blend cheese, divided
• 1 cup Tortilla strips (flour, recommended)

Instructions

1. Place chicken breasts in the crockpot. Sprinkle evenly with taco seasoning.
2. Add the can of green chilies (undrained) and the chopped onion over the chicken.
3. Pour the enchilada sauce over all the ingredients in the crockpot.
4. Cover and cook on low for 3-4 hours, or until the chicken is cooked through and tender.
5. Carefully remove the chicken breasts from the crockpot and place them on a cutting board.
6. Shred the chicken using two forks, or kitchen shears for convenience.
7. Return the shredded chicken to the crockpot mixture and stir to combine.
8. Add 1.5 cups of the shredded cheese and the tortilla strips to the crockpot.
9. Gently stir everything together until the ingredients are evenly distributed.
10. Top the mixture with the remaining 1/2 cup of shredded cheese.
11. Cover the crockpot again and cook for an additional 5 minutes, or until the cheese is melted and bubbly.