Precook the Chicken:

There are a few options for precooking the chicken:

• Pressure Cooker: Cook the chicken breasts in a pressure cooker for about 10 minutes on high pressure, or until they are cooked through and tender. Once cooked, shred the chicken using two forks.
• Boiling: Alternatively, you can boil the chicken breasts in a large pot of water until they are fully cooked, about 15-20 minutes. Once cooked, shred the chicken using two forks.
• Rotisserie Chicken: If you prefer, you can use pre-cooked rotisserie chicken from the store. Simply shred the meat from the chicken and set it aside for assembling the casserole.

Season the Chicken Breasts:

• Season the chicken breasts with taco seasoning. You can either use store-bought taco seasoning or make your own blend with spices like chili powder, cumin, garlic powder, and paprika.
• Next, spread the softened cream cheese over the seasoned chicken breasts and add the can of diced tomatoes with green chilies, combine ensuring they are evenly coated.

Assemble the Casserole:

• Begin assembling the casserole by spreading a layer of green enchilada sauce on the bottom of the slow cooker.
• Next, arrange a layer of halved corn tortillas over the sauce, covering it as evenly as possible.
• Follow with a layer of shredded chicken evenly distributed over the tortillas, then sprinkle a mixture of shredded Monterey Jack and taco blend cheese on top.
• Repeat the layers two more times, ending with a final layer of cheese on top.
• Cover the slow cooker with its lid and cook the casserole on low heat for 2 hours, or until the cheese is melted and bubbly, and the casserole is heated through.
• Once done, serve the Slow Cooker Chicken Enchilada with Green Chile hot, garnished with your favorite toppings such as chopped cilantro, diced avocado, sour cream, or sliced jalapeños. Enjoy the delicious Tex-Mex flavors!