Place chicken breasts in the slow cooker on high, cover with seasonings listed above. Cook for 3 hours. Once cooked, shred with two forks, mix with the entire bottle of Trader Joe’s Thai Red Curry Sauce; set aside.

Preheat the oven to 350F. Coat a 9x13 casserole dish with non-stick cooking spray.

Slice the onion and sauté with butter until caramelized. Then mix with the Thai red curry chicken.

Pour about a half cup of the enchilada sauce into the prepared casserole dish. Spread evenly if necessary.

Layer ⅓ of the cut up tortillas, overlapping slightly to cover the bottom of the casserole dish. Then layer with ½ of the saucy shredded chicken, ⅓ of the shredded cheese, and ½ of leftover enchilada sauce. Continue to layer ⅓ tortillas, the rest of the saucy shredded chicken, and ⅓ shredded cheese. The last layer will be the remaining tortillas, the rest of the enchilada sauce, then the rest of cheese on top.

Spray one side of the aluminum foil with cooking spray and cover the casserole dish with the sprayed-side-down. This will help the cheese not stick to the foil while baking.

Bake for 30 minutes, or until casserole is warmed through and the cheese has melted.

Uncover the foil and crank the oven to 400F. Continue to bake for 10 minutes, or until golden.

Allow the enchilada bake to rest at room temperature for 10 minutes before slicing. Garnish with suggested toppings listed above.