Crockpot Enchilada Casserole

Ingredients

• 2 chicken breasts
• 1 packet taco seasoning
• 1 large can enchilada sauce
• 1 can Rotel (do not drain)
• 1 bag Mexican blend cheese
• 10 corn tortillas, cut into 6 pieces each

Method

1. Place chicken breasts in the slow cooker and sprinkle taco seasoning on top.
2. Pour the enchilada sauce and undrained Rotel over the chicken.
3. Cover and cook on HIGH for 4 hours or LOW for 6-7 hours, until the chicken is tender.
4. Shred the chicken directly in the slow cooker and stir in half of the cheese.
5. Add the cut tortilla pieces on top and gently press them into the mixture.
6. Sprinkle the remaining cheese over the top.
7. Cook for another 30 minutes, until the tortillas soften and the cheese melts.
8. Serve with toppings like sour cream, cilantro, avocado, or jalapeños.