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

Method

1. Place chicken breasts in the crockpot and season with taco seasoning, garlic powder, onion powder, and smoked paprika.
2. Pour enchilada sauce over the chicken, then add diced onion and minced garlic.
3. Cover and cook on high for about 3 hours, until the chicken is tender and shreds easily.
4. Shred the chicken directly in the crockpot and mix it into the sauce.
5. Stir in the torn tortillas and about three-quarters of the cheese until evenly coated.
6. Top with the remaining cheese, cover, and cook another 10-15 minutes until melted.
7. Garnish with chopped cilantro before serving.