This is the easiest Chicken Enchilada Casserole you will ever make. Using fresh chicken and your own homemade sauce, you get some of the best Mexican you will ever enjoy. Plus it is healthy with 7 gr of fat and less than 300 calories per serving.
I suggest raw chicken breast but you can use thighs. You can use pre-cooked chicken. You need about 3 cups which will be about 1 1/2 pounds. The sauce needs to cook a bit (about 1 hour should do) before adding the pre-cooked chicken.
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 2 1/2 to 4-quart 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 the chicken to a cutting board and shred.
Return chicken to crock pot, add 1/2 cup cheese and mix well. Smooth top.
Top with 1 1/2 cup of the same cheese.
Cook one additional hour until browning. Then serve with toppings of choice.
This is for a crock pot of 2 1/2 to 4 quart. A double recipe works well in a 6 quart crock pot or bigger.
You can use precooked chicken. If you do, cook the sauce on low then for about 1 hour then add the tortilla and chicken.
You can use canned sauce but really you don't want to do that. Mine is much better.
This is not spicy, and you could add a touch of cayenne pepper.
The sodium is a bit high for some people. You can cut the salt in half and not notice it much.
Some green chilis and black beans would be good additions.
Toppings of your choice but we just use sour cream and some chopped onions.
If you use thighs, you will want to get them to about 175° or more to shred well.
Nutrition calculated on lower fat cheese and chicken breasts. Serving size of about 1 cup.
Good refrigerated for 3-4 days and frozen for 3-4 months.
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