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Simple Crockpot Chicken Enchilada Casserole for Two

Created by Stacey
This enchilada casserole makes two servings. Perfect for two or one with lunch tomorrow! Enjoy!
Print Recipe

Ingredients
  

  • 4 Corn Tortillas Cut in to Wedges
  • 1- 1.5 C Enchilada Sauce
  • 1 T Diced Jalapeños
  • 1 Chicken Breast Cooked and Shredded
  • 2 T Cream Cheese
  • 1 C Shredded Cheese

Instructions
 

  • Spray your 2qt Crockpot crock with a nonstick spray
  • In a separate bowl, combine the chicken, cream cheese, jalapeños
  • Begin to layer your casserole starting with a layer of sauce, then add a layer of tortilla wedges, then a layer of the chicken mixture, then sauce, then cheese.
  • Repeat this layering process until you are out of ingredients, but be sure to sauce some sauce and cheese to finish the top.
  • Cook on High for 2 Hours or Low for 4-6 Hours
  • Enjoy!