Step 1: Prepare the Slow Cooker and Chicken Base

• 2 to 3 boneless, skinless chicken breasts
• 1 tbsp taco seasoning
• salt and black pepper, as needed
• 2 cans (10 oz each) red enchilada sauce
• 1 can (10 oz) diced tomatoes with green chiles, drained

Spray the liner of your slow cooker with nonstick cooking spray to prevent sticking.

Place the boneless, skinless chicken breasts into the bottom of the slow cooker.

Sprinkle the taco seasoning, salt, and black pepper evenly over the chicken.

Then pour both cans of red enchilada sauce and the drained diced tomatoes with green chiles over the chicken to ensure the chicken is well coated.

Step 2: Cook the Chicken Mixture

Cover the slow cooker and cook the chicken mixture on low for 4 to 5 hours, or until the chicken is cooked through and tender.

This slow cooking will let the flavors meld and infuse into the chicken.

Step 3: Prepare the Tortillas

• 12 oz corn tortillas, cut into wedges

While the chicken is cooking, cut the corn tortillas into wedges.

This makes them the perfect size to incorporate into the casserole later.

I find using a sharp knife or pizza cutter makes this step quick and easy.

Step 4: Shred the Chicken and Assemble Casserole

• shredded chicken and sauce from Step 2
• tortilla wedges from Step 3
• 1 cup fiesta blend shredded cheese

Once the chicken is done, use two forks to shred it directly in the slow cooker, mixing it into the sauce.

Stir in the tortilla wedges (from Step 3) and half of the fiesta blend shredded cheese.

Mix everything thoroughly to distribute the ingredients evenly.

Step 5: Top and Finish Cooking

• remaining tortilla wedges
• 1 cup fiesta blend shredded cheese

Press the casserole mixture into an even layer in the slow cooker.

Top it with the remaining tortilla wedges and sprinkle over the rest of the fiesta blend shredded cheese.

Re-cover the slow cooker and continue cooking on low for an additional 30 minutes, or until the cheese is melted and bubbly.

For a crispier top, you can leave the lid slightly ajar for the last few minutes.

I like to let it rest for 10 minutes before serving, so it slices up nicely.