Crock Pot Chicken Enchilada Casserole

4 boneless skinless chicken breasts
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. coriander
1/4 tsp. cumin
1/8 tsp. black pepper
1/8 tsp. onion powder
1/8 tsp. paprika
 1/4 c. chicken broth
1 Tbsp. butter
1 can enchilada sauce
9-12 small corn tortillas
lots of cheddar cheese


In a small bowl, stir together the seasonings. Season both sides of the chicken.

Add broth and butter to slow cooker. Mash the butter up a bit to disperse.

Add the chicken to the slow cooker, overlapping only as much as necessary.

Cover and cook on low for 3 hours.

Remove chicken and let rest for 10 minutes, then shred. Rinse out crock pot.

Layer some enchilada sauce, then shredded chicken, then 3-4 tortillas, then cheese, repeat 2 times.

Cover and cook on low until cheese is melted and everything is heated through, about 25 minutes. Serve hot!



Recipe inspired by thereciperebel.com and Courtney Munnell