This is the easiest Chicken Enchilada Casserole you will ever make. Just follow these step by step photo instructions. Plus it is healthy with 7 gr of fat and less than 300 calories per serving. Using fresh chicken and your own homemade sauce, you get some of the best Mexican you will ever enjoy.
You could use some fresh onion and garlic if you want. Chicken thighs would be fine but would need 30 minutes more cooking time since they should be at about 185 to shred well.
Trim two skinless boneless chicken breast and cut into three pieces each. Aim for about 1 1/2 pound but anywhere from 1 to 2 pounds total should be fine.
In a smaller crock pot add one 15 oz. can tomato sauce, 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon pepper. Mix well.
Add the chicken pushing into the sauce to cover a little. Cook on low for 2 1/2 to 3 hours. Internal temperature needs to be about 165 to shred well.
Chop 6 corn tortillas (6-inches) into bite-size pieces. Stir into crock pot when you remove the chicken for shredding. Mix well to coat all sides and break apart any that stick together.
Remove to cutting board and shred.
Return chicken to crock pot, add 1/2 cup of shredded lower fat cheese and mix well. Smooth top.
Top with 1 1/2 cup of shredded lower fat cheese.
Cook one additional hour then serve with toppings of choice.
You can use precooked chicken. If you do, cook it for about 1 hour with the sauce.
You can use canned sauce but really you don't want to do that.
This is not spicy, and you could add a touch of cayenne pepper.
Some green chilis and black beans would be good additions.
Toppings of your choice but we just use sour cream and some chopped onions.
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