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Slow Cooker Enchilada Casserole with Guacamole

Print Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 6
Author fuajia

Ingredients

Enchilada Casserole

  • 1.5 to 2 lbs chicken breast
  • 1 small onion chopped
  • 1 bell pepper chopped
  • 2 to 4 jalapeños chopped
  • 1/4 cup cilantro chopped, plus more for serving
  • 1, 16 oz jar of salsa
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 2 oz cream cheese or sour cream
  • 6 to 8 corn tortillas
  • 2 cups Mexican cheese blend or cheddar cheese

Guacamole

  • 3 to 4 ripe avocados
  • 1 to 2 jalapeños
  • 1/2 a red onion chopped
  • 1 tomato chopped
  • 2 to 3 tbsps cilantro minced
  • juice from 1 lime or to taste
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • salt to taste

Instructions

Enchilada Casserole

  • Place chicken breast in a slow cooker and season with salt and pepper, garlic powder and cumin.
  • Toss in chopped onion, bell pepper, jalapeños and cilantro.
  • Pour in salsa, spreading it to cover all the chicken. Place the lid over the slow cooker and set it to high. Let it cook for 4 hours.
  • After 4 hours, shred chicken using two forks then mix in cream cheese or sour cream.
  • Either continue the next steps in the slow cooker or preheat the oven to 350F and transfer the mixture to a baking dish for faster results and a darker top.
  • Chop corn tortillas into squares (about an inch) then add them to the mixture. Spread them evenly all around making sure they are completely covered in sauce.
  • Add about a cup of cheese mixing it in as well then top the mixture with the remaining cheese.
  • If continuing in the slow cooker, place the lid back on and let it continue to cook on high for another 30 to 40 minutes. If continuing in the oven, bake for about 15 to 20 minutes or until cheese is melted and darkened to your liking.

Guacamole

  • Cut open avocado and scope out flesh into a large bowl.
  • Add in all the other ingedients; chopped jalapeños, onions, tomatoes and cilantro, lime juice, cumin, garlic powder and salt.
  • Mash and mix it together with a fork. Taste for seasoning and adjust as desired.
  • Serve enchilada hot topped with guacamole, sour cream or Greek yogurt and some cilantro.