Slow Cooker Cheesy Chicken and Tortillas

Slow Cooker Cheesy Chicken and Tortillas

50

"Slow-cooking the chicken before shredding makes it especially tender and flavorful...when that chicken is layered with tortillas and cheese, you've got a simple, family-friendly casserole."

Ingredients

4 h 40 m servings 1033 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 1033 kcal
  • 52%
  • Fat:
  • 50.2 g
  • 77%
  • Carbs:
  • 91.6g
  • 30%
  • Protein:
  • 52.7 g
  • 105%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 3018 mg
  • 121%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chicken into a 3 1/2-quart slow cooker. Top with all but 2 tablespoons of the taco seasoning. Pour 3 1/2 cups of the stock over the chicken.
  2. Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.
  3. Heat the oven to 350 degrees F.
  4. Heat the butter in a 3-quart saucepan over medium heat. Stir the remaining taco seasoning, stock and soup in the saucepan. Stir in the chicken.
  5. Layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.
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Reviews

50
  1. 70 Ratings

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I made it and it was great but I have one question... it is unclear whether you add the broth that was used to cook the chicken in back into the final pot. I did and it made A LOT. Serves more...

Very good as is, but next time I will add black beans. I cooked this in a glass 8x8 dish, but it bubbled over, so of course i will be using a different casserole dish next time as well, but an o...

Super yummy comfort food. Just watch the salt. Would be best with low sodium taco seasoning and low sodium soup.