Slow Cooker Cheesy Chicken and Tortillas Recipe - Allrecipes.com
Slow Cooker Cheesy Chicken and Tortillas Recipe
  • READY IN 4+ hrs

Slow Cooker Cheesy Chicken and Tortillas

Recipe by  

"Slow-cooking the chicken before shredding makes it especially tender and flavorful...when that chicken is layered with tortillas and cheese, you've got a simple, family-friendly casserole."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Place the chicken into a 3 1/2-quart slow cooker. Top with all but 2 tablespoons of the taco seasoning. Pour 3 1/2 cups of the stock over the chicken.
  2. Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.
  3. Heat the oven to 350 degrees F.
  4. Heat the butter in a 3-quart saucepan over medium heat. Stir the remaining taco seasoning, stock and soup in the saucepan. Stir in the chicken.
  5. Layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 4 hrs 30 mins
  • READY IN 4 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2010

Very good as is, but next time I will add black beans. I cooked this in a glass 8x8 dish, but it bubbled over, so of course i will be using a different casserole dish next time as well, but an over all hit with every member of my family. Will definitely be put in our monthly rotation.

 
Most Helpful Critical Review
Jan 24, 2011

Chicken was great however I didn't care for the tortillas in it and I didn't want to serve it on rice with the tortillas in it. If I make it again I wouldn't add the tortillas and serve it on rice or just put the chicken in whole tortillas. I did add Rotel and green onion as others suggested.

 
Jan 11, 2010

I made it and it was great but I have one question... it is unclear whether you add the broth that was used to cook the chicken in back into the final pot. I did and it made A LOT. Serves more than 6. The next time I make it, I will try not adding that back in and see what happens.

 
Jan 05, 2010

Super yummy comfort food. Just watch the salt. Would be best with low sodium taco seasoning and low sodium soup.

 
Jan 25, 2010

I think this recipe is a great base to experiment with. I knew that I'd find it bland as written, so I made a few changes. I sauteed some onion and garlic in the butter. Then added a cup of salsa, a can of black beans, and some green chilis. I then reduced the amount of chicken broth substantially. I was happy with the results, especially the leftovers. Next time I'll skip the small can of green chilis and instead add roasted poblano peppers, cilantro, and some cayenne pepper.

 
Jan 14, 2010

This recipe was really good. It made a huge amount. I made it in one of those large foil pans. I drained a can of Rotel and added that to the top before the last layer of cheese. I also added black beans. The next time I make it, I will add some garlic to the sauted butter and maybe a few peppers.

 
Nov 18, 2011

Tasty but a little too moist. Next time I'll cut down on the liquid.

 
Aug 25, 2011

Good. I cooked the chicken on the stove in order to prepare it sooner. I halved the cheese and it was still very cheesy. I added green peppers which helped, but next time I will try adding more veggies to make it a more rounded dish. (Perhaps mushrooms/onions/more peppers?)

 

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Nutrition

  • Calories
  • 1033 kcal
  • 52%
  • Carbohydrates
  • 91.6 g
  • 30%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 50.2 g
  • 77%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 52.7 g
  • 105%
  • Sodium
  • 3018 mg
  • 121%

* Percent Daily Values are based on a 2,000 calorie diet.

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