Turn chicken enchiladas into a hearty casserole that makes dinner delicious and easy.

Slow Cooker Chicken Enchilada Casserole

Combine enchilada sauce, tomatoes, green chiles, red onion, lime juice, and garlic in a 6-quart slow cooker. Add chicken breasts. Stir to coat. Cover and cook on HIGH for 4 hours or LOW for 8 hours or until chicken is very tender and cooked through (165 degrees). 

Transfer chicken to a cutting board using a slotted spoon. Pour liquid into large bowl; wipe slow cooker clean with paper towels. Shred chicken using two forks. Place chicken into a separate large bowl; add 3 cups cooking liquid; stir to combine. 

To assemble, layer one-third of each of the chicken mixture, Monterey Jack cheese cubes, and quartered tortillas in the slow cooker. Repeat layers 2 more times using remaining chicken mixture, cheese cubes, and tortillas. Pour an additional 1-1/2 cups cooking liquid over top to cover tortillas. Top with shredded Cheddar cheese. 

Cover and cook on HIGH for 15 minutes or until cheese is melted and layers are heated through. Top with corn chips. Garnish with sour cream and cilantro, if desired. 