From the Pantry Butler kitchen
Crockpot Chicken Enchilada Casserole
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 (28 oz) can red enchilada sauce
- 1 small onion, diced
- 3 cloves garlic, minced
- 8-10 yellow corn tortillas, torn into bite-sized pieces
- 1 (16 oz) bag Mexican blend shredded cheese, divided
- Fresh cilantro, chopped, for garnish
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