Crock pot Buffalo Chicken Enchilada Casserole
If you love all things buffalo, this Crock Pot Buffalo Chicken Enchilada Casserole will be a hit. These enchiladas are loaded with cheese and buffalo sauce.
Servings: 6
Ingredients
- 3 chicken breasts
- 1 can red enchilada sauce 15 oz
- 1 cup buffalo sauce
- ¼ cup ranch dressing
- 1 10-ounce can diced tomatoes with green chilis, drained
- 10 corn tortillas quartered
- 2 cups Monterey Jack Cheese
- green onions sliced optional
Instructions
- Place chicken, enchilada sauce, buffalo sauce, ranch dressing, and diced tomatoes with green chilies in the crock pot.
- Cook on low for 8 hours or high for 4 hours.
- Shred the chicken.
- Stir in the corn tortillas. Top with the Monterey jack cheese.
- Cover and cook until cheese is melted.
- Top with green onions and serve.
Nutrition
Calories: 449kcal | Carbohydrates: 28g | Protein: 37g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 109mg | Sodium: 2307mg | Potassium: 624mg | Fiber: 4g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 7.5mg | Calcium: 339mg | Iron: 2.2mg
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